A roast chicken in a skillet is the perfect Sunday Night Dinner idea! It’s easy, flavorful and oh so juicy! I also find it’s less messy than other roasting techniques because it keeps all the juices and fat contained.
I love to serve this chicken with caramelized root vegetables (cooked in a second skillet!) because they can roast at the same time.
For a step-by-step demo of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!)
SHOP THIS EPISODE: (These links go to Amazon where I am an affiliate partner)
- Cast iron is one of the world’s best heat conductors and when you roast a chicken like this it turns out so tender and juicy! If you don’t already own a cast iron skillet, it’s a great investment. But except no imitations, go for the Lodge Cast Iron Skillets, they are the best around and will last for years. They are the kind of kitchen pieces that become “heirloom quality” because they get better with age. And save yourself the hassle of “seasoning it” Lodge now offers a pre-seasoned model which is the WAY to go!
- At the end of the video tutorial I offer tips on how to care for your cast iron pans which is also helpful so they don’t rust. For cleaning I recommend a good scraper and brush and then you’ll be all set!
Roast Chicken in a Skillet
Yield: serves 4
Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
A roast chicken in a skillet is the perfect Sunday Night Dinner idea! It's easy, flavorful and oh so juicy! I also find it's less messy than other roasting techniques because it keeps all the juices and fat contained.
Ingredients
- 1 whole 4lb (1800g), Kosher chicken
- 3 tbsp (45 ml) butter
- 1 garlic clove, minced
- ½ tsp salt
- 1 tsp (5 ml) fresh rosemary, minced
- freshly cracked peper
- 1 Vidalia onion, cut into chunks
- 2 red potatoes, skin on, cut into chunks
- 2 sweet potatoes, skin on, cut into chunks
- 3 garlic cloves, sliced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) herbs de Provence
- ¼ cup (60 ml) white wine
- 1 tsp (5 ml) Dijon mustard
- ½-3/4 cups (120ml-180ml) chicken broth
- freshly cracked pepper
Instructions
- Preheat oven to 350F/(176C)
- Allow chicken to come to room temperature. About 15 mins or so.
- Melt butter, add garlic, salt, rosemary, and pepper. Set aside.
- Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.
- Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.
- In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.
- Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.
- Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.
- Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.
- While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.
- Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 1319 Total Fat: 68g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 44g Cholesterol: 429mg Sodium: 780mg Carbohydrates: 54g Fiber: 6g Sugar: 12g Protein: 116g
Have you ever tried this method with a turkey and a bigger cast iron pan?
Yes you can definitely try this recipe with a turkey but I’d put it in a roasting pan, since it would have to be a pretty gigantic cast iron pan to fit a turkey 🙂
Hi Beth,
I wanted to thank you for posting this recipe. I just discovered your website and the chicken looked so good that I thought I’d give it a try. It was the easiest dinner to prepare, so quick and easy and OH MY GOSH so delicious!
On another note, can you tell me what kind of cutting board you used in the video? It looks like it has a slight slant to it. I really like it.
Thank you for all the hard work you put into your website, it is greatly appreciated!
Yay! So glad you enjoyed it! Isn’t it easy and yummy! 🙂 Ha! OK re: the cutting board, yes it does have a slight slant to it, it’s a carving board that I bought on Food52.com. Do you know that online shop? Oh so fabulous! I just did a search and it doesn’t appear that they have it anymore (it was a few years back) but sometimes things disappear and then reappear there. I bought it around Thanksgiving time and I bet it will reappear on their site this fall. But in the meantime, you may find some other wonderful things there 🙂 Truly an awesome kitchen shop! https://food52.com/shop
Hi Beth,
I have two questions.
1. Ingredients list shows two rows of garlic but procedure only mentions one, is it duplicates or missing to add maybe to potatoes or sauce.
2. Can I substitute wine and chicket broth?
Yes so sorry for the confusion! The first clove of garlic is for the chicken, the second gets tossed in with the potatoes 🙂 And yes the wine and chicken broth can be interchangeable 🙂 Enjoy!
I actually meant are both skillets 10inch? lol
Ha yes 🙂 10 ” skillets. This is the best size to hold a 3-4lb chicken. Enjoy!
this looks yummy!!!are both skillets cast iron?
Yes, both skillets are cast iron.