This is the juiciest and most flavorful cast-iron roast brie-stuffed chicken with finger-licking pan juices and deliciously flavored with Italian seasoning and creamy Brie cheese.
It all goes into one oven-safe skillet with just 10 minutes of hands-on time—simple, easy, yet big on flavors and a whole new take on brie stuffed chicken. It's a foolproof recipe that works every single time!
This cast-iron brie stuffed chicken is a comfort dish that works for weeknight dinners, yet it’s unique enough for a dinner party or a Holiday dinner!
This is one of my family’s favorite meals. It's a unique chicken recipe, just like my Chicken Drumstick Lollipops or Roasted Chicken With Pears. I’ll also show you how to make it with potatoes.
Remember also to check out my collection of 30+ Holiday Chicken Recipes!
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Why You'll Love This Brie Stuffed Chicken Recipe
- Easy recipe the whole family will love: There is nothing easier than roasting a chicken in the oven for dinner. Best yet, everything is prepped in 10 minutes, and then you let the oven do its magic.
- Incredible pan juices: This olive oil roast chicken recipe's pan juices are incredible, with melty brie and caramelized grape juices meeting at the bottom of the pan.
- It's a classic, tried-and-true recipe: This easy dinner recipe yields tender, juicy, and flavorful chicken meat every time.
- Perfect for any occasion: Enjoy it for dinner, on a date night, or make it for a special occasion or holiday gathering.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- One whole chicken: This recipe works best with 3 ½ or up to 5 pounds of chicken to get the best results with the suggested oven setting and measured ingredients.
- Brie cheese: This buttery and slightly fruity cheese creates a beautiful creamy texture and pairs lovely with well-seasoned chicken. You'll need a big slice of brie, cubed.
- Fresh black grapes: When roasted, they deliciously caramelize, adding a touch of sweetness to the savory flavors.
- Onion: Use a large yellow onion or shallots.
- Garlic: This vegetable will tenderize and become part of the pan sauce.
- Olive oil: Don't skimp on the fat. It creates a beautiful golden brown and crispy chicken skin and offers flavorful, juicy pan drippings.
- Herbs: Use pre-bought Italian seasoning or a blend of dried oregano, basil, and marjoram.
- Fresh Rosemary (optional): This herb adds an incredible aroma, and the oven-roasted needles can be cracked and served on the chicken. Fresh thyme is a great substitute.
- Other seasonings: Sea salt and black pepper.
How To Make It
Let's review some simple steps for preparing a juicy cast-iron roast brie-stuffed chicken and creating incredible finger-licking pan juices.
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Transfer the pat-dry chicken breast side up to a prepared cast iron skillet. Then, season every surface of the chicken generously with salt.
Step Two (Picture 2 above) - Rub some salt inside the chicken.
Step Three (Picture 3 above) - Arrange garlic and onions around the chicken and add some inside the cavity.
Step Four (Picture 4 above) - Cut partly through the skin that connects the legs to the breast with a small knife.
Step Five (Picture 5 above) - Season the meat between the chicken legs with some salt. You will use these openings for the brie filling.
Step Six (Picture 6 above) - Divide the brie cheese between the chicken legs, wings, and inside the cavity. Divide the grapes around the chicken and some inside the chicken.
Step Seven (Picture 7 above) - Season chicken evenly with Italian seasoning and generously add black pepper to everything.
Step Eight (Picture 8 above) - Drizzle extra-virgin olive oil evenly over the ingredients.
Step Nine (Picture 9 above) - Arrange the fresh Rosemary sprigs in the pan around the chicken. Now, it's ready to go into the preheated oven.
Helpful Tips
Here are some tips for making a juicy roast chicken with crispy skin.
- Pat dry chicken with a paper towel: Don't skip this step. I even go inside the chicken and thoroughly dry it. It will result in beautiful, crispier skin and ensure no extra liquid interferes with those flavorful caramelized pan juices.
- Season every surface of the chicken generously with salt: A good amount is needed to develop beautiful flavors and a juicy texture.
- Leave the bird alone in the oven: There is no need to baste it. Let the oven do its work and let the flavors develop.
- Let the roasted bird rest before carving: Once removed from the oven, the cast iron pan will be extremely hot, and the chicken will continue to cook longer. Wait about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
How To Best Season This Roast Chicken
- Simple Italian seasoning will add tremendous flavor to a cast-iron roasted brie-stuffed chicken and a beautiful crispy skin.
- Don't forget to also season the onions, garlic, and grapes in the pan.
- Always generously sprinkle salt on the inside of the chicken so the seasoning can work its magic past the skin.
- I'm also filling the inside of the chicken with garlic cloves, onions, brie cheese, and grapes, which will create incredible flavors.
- Divide the cheese evenly between the wings and chicken legs to create concentrated pockets of creamy goodness.
- Generously use freshly ground black pepper to round off the dish.
Note: Italian seasoning is a blend of ground herbs that you can buy ready in the grocery store and adds wonderful Mediterranean flavors. But you can also mix equal parts of all or some dried oregano, marjoram, thyme, rosemary, basil, and sage.
Serving Tips
- Let the cast iron whole chicken rest briefly before carving and serving.
- With a cast-iron skillet, you can serve it directly from oven to table—just be careful because it will be super hot, and always use a trivet or worktop protector.
- Top any carved meat with those delicious juices, some roasted garlic, onions, grapes, and rosemary.
- Make sure to divide some of the cheesy and buttery pieces!
Can I Roast This Chicken With Potatoes?
Yes, you certainly can. To ensure they brown evenly, it's best to cut small yellow potatoes in half (about 10 to 11 or 676 grams max).
You might need an extra tablespoon (or two) of olive oil to coat the potatoes so they brown sufficiently.
Serving Suggestions
- Potatoes: Make it with potatoes on the side and let them roast with the chicken, as shown above.
- Vegetables and Grains: Roasted Brussels Sprouts and Carrots, green beans, or wild rice are other great pairings.
- Sauces: Sweet Cranberry Sauce, Instant Pot Apple Butter, Rhubarb Compote, or Spiced Apricot Jam are all great additions to serve with this brie-stuffed chicken.
Other Recipe FAQs
Some whole chickens have giblet parts (the gizzard, heart, liver, and neck). These parts are usually stored in a paper bag inside the cavity.
Always take out the giblets and remove them from the bag. Discard the bag.
Here at home, we consider them tasty little treats. Season them with salt and pepper and add them to the roasting pan alongside the chicken. It's delicious!
Count about 15 minutes per pound of chicken. So, for 4 pounds of chicken, it takes about 1 hour to get crispy-browned skin and juicy, tender meat.
After the suggested roasting time, carefully remove the skillet from the oven and check in between the cut leg joints—you shouldn't see any pink or rosy colors but only clear juices.
I prefer a quick sear on the stovetop with the leftover pan juices to keep any breast meat moist. Here is how to do it:
-Take the cast-iron roasted chicken from the fridge and let it come to room temperature.
-Cut the chicken into smaller pieces (removing any remaining bony parts).
- Place everything in a large enough skillet on the stove over medium heat.
- Add an extra tablespoon of olive oil to the bottom of the pan to prevent the chicken from drying alongside any remaining bits of pan gravy.
- Quickly cook and stir until the pieces are sufficiently warmed up (taste test).
Another great way to use leftover chicken is to remove the bones and make this healthy, flavorful chicken salad from the shredded chicken meat or chicken mayo sandwiches or add them to nourishing soups like this Stracciatella soup.
So there you have it… The best cast-iron roast brie-stuffed chicken with the juiciest chicken meat and the most flavorful pan juices every single time.
It’s healthy, easy, and only takes 10 minutes of hands-on time!
More Delicious Chicken Recipes You Might Like
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
📖 Recipe
Juicy Cast-Iron Brie Stuffed Roast Chicken
Mariska RamondinoEquipment
- Cast iron skillet or large oven-safe skillet
Ingredients
- ¼ cup extra-virgin olive oil, separated plus more to grease the oven-safe skillet
- 1 whole chicken 4 to 5 pounds (1.8 to 2.3 kilos)
- Sea or Kosher salt 2 to 3 teaspoons or more to taste
- 1 head garlic
- 1 large yellow onion coarsely chopped (290 grams)
- ½ cup packed cubed Brie cheese 98 grams
- 2 cups whole black seedless grapes 315 grams
- 1 tablespoon Italian seasoning*
- Freshly ground black pepper
- 3 sprigs rosemary
Instructions
- Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C.
- Take a large oven-safe skillet (I use a cast-iron skillet) and rub a small amount of oil onto the pan (one tablespoon should be enough); set aside.¼ cup extra-virgin olive oil, separated
- Thoroughly pat-dry the whole chicken with paper towels which will help with browning.1 whole chicken
- Transfer the chicken breast side up to the reserved oven-safe skillet.
- Season every surface of the chicken generously with salt, including inside the wings.Sea or Kosher salt
- Rub some salt inside the cavity. I use 2 to 3 teaspoons of salt to season the whole chicken.
- Cut the head of garlic crosswise in half. Arrange one half cut side down in the skillet (I always use the bottom part). Take the garlic pieces out of the other (top) half, and arrange them inside the chicken.1 head garlic
- Arrange the onion pieces around the chicken in the oven-safe skillet and stuff some inside the cavity.1 large yellow onion
- With the chicken breast facing up, slice partly through the skin that connects the legs to the breast. Season the meat inside also with some salt. You will use these openings for the Brie cheese filling.
- Take the pieces of cheese and arrange them between the chicken legs, wings, and a few pieces inside the cavity.½ cup packed cubed Brie cheese
- Now arrange the grapes around the chicken and on top of the onions and garlic in the oven-safe skillet. Stuff some pieces inside the cavity.2 cups whole black seedless grapes
- Season the onions and grapes with a few extra pinches of salt.
- Then season the chicken evenly with Italian seasoning.1 tablespoon Italian seasoning*
- Season everything generously with black pepper.Freshly ground black pepper
- Drizzle ¼ cup of extra-virgin olive oil over the ingredients, nicely coating the chicken.¼ cup extra-virgin olive oil, separated
- Arrange the fresh Rosemary sprigs in the pan around the chicken.3 sprigs rosemary
- Transfer to the oven and roast until the chicken is beautifully browned and done. Count 15 minutes per pound of chicken, so for a 4 pound of chicken, roast for 1 hour.
- To check for doneness, I carefully remove the skillet from the oven and check between the cut leg joints. It needs more time if you see any pinkish colors.
- Let the cast-iron roast chicken rest for a few minutes before carving and serving.
- The pan juices will be incredibly flavorful and should be served together with the meat or any side dishes like mashed potatoes or Mashed cauliflower.
- Remove the Rosemary leaves. Crumble some of the dried needles and place them back into the pan (optional).
- This beautiful cast-iron roasted brie stuffed chicken recipe is unique enough to serve on festive occasions—think chicken for Thanksgiving or Christmas!
Notes
- Always pat dry the chicken with paper towels before preparing. Don't skip this step. I even go inside the cavity of the chicken and thoroughly dry it. It will result in beautiful crispier skin and ensure no extra liquid interferes with those flavorful caramelized pan juices.
- If you can, let the chicken rest at room temperature for around 10 minutes before prep time. It ensures the meat cooks evenly.
- Season every surface of the chicken generously with salt—yep, even inside the cavity and in between the wings. Chicken needs a good amount of salt to develop beautiful flavors and a juicy texture.
- Some whole chickens are sold with giblet parts. Season them with salt and pepper and place them in the oven-save skillet alongside the chicken—these parts deliciously flavor the pan juices and become soft, delicate treats.
- If it's a good Brie cheese, you don't need to remove the rinds; it's edible, and you won't taste it in this recipe.
- I count about 15 minutes of oven time per pound of chicken. My chicken always turns out beautifully browned with crispy skin and wonderful flavors but still juicy.
- You can roast the whole chicken with potatoes. Use small yellow potatoes cut in half to allow them to brown evenly (up to 676 grams max, not to crowd the pan). You'll also need one to two extra tablespoons of olive oil to sufficiently coat the potatoes.
- Leave the bird alone in the oven—there is no need to baste it. Let the oven do all the work and roast long enough for the flavors to develop.
- Let the roasted bird rest before carving. Wait for about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
C says
This is truly a delicious recipe. I even accidentally put too much Oregano and it was still good 🥰
Mariska Ramondino says
So happy to read that you like it, and I so appreciate the rating and feedback. It's a pretty forgiving recipe;)
Kristine Nicole Alessandra says
This looks really good. I don't think I will wait for the holidays to make this. I am getting the ingredients I need tomorrow so I can make this for my family the soonest time!
Marie Phillips says
This looks like the perfect comfort food. I can taste the tender chicken as I read through the recipe and can't wait to try it!
YtheWait says
This is absolutely amazing!
Lucy Clarke says
This would be such a wonderful addition to our holiday menu! It looks so hearty and satisfying.
Emman Damian says
Dang! I want to cook my own Whole Roasted Chicken filled with creamy Brie! Your recipe sounds so yummy! I'm drooling right now. Can't wait to cook it on weekends with my family.
Gervin Khan says
Wow, this roasted chicken recipe is so delicious and the procedure of making it is so easy to follow. I am going to add this on our menu tonight for dinner. Thank you!
Heather says
OMG this whole roasted chicken looks so good. I can't wait to try this recipe.
Claudia says
This is the most high class chicken recipe I've ever seen! I love all that brie and grape action. It's so decadent.
Brianne says
That sounds absolutely amazing! There's so much cheesy goodness here.
Matt Taylor says
This chicken recipe looks amazing! And you can't go wrong with Brie. I can't wait to try it out sometime.