Southerners Know A Cast-Iron Skillet Makes The Best Roast Chicken

Suppertime doesn't get much cozier than this cast-iron roasted chicken. Rubbed with a simple mixture of salt and pepper, then roasted on a bed of butternut squash, red onions, fennel, and garlic, this crispy-skinned, juicy chicken is just the fall dinner you want to come home to after a long day, when there's just a hint of crisp bite to the breeze. This recipe is yours to customize—try it with sweet potatoes and shallots, carrots and Yukon potatoes, or whatever your heart desires.

Southern Living Cast-Iron Roast Chicken in the pan ready to serve
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 

Active Time:
30 mins
Total Time:
2 hrs 50 mins
Servings:
6 to 8
Southern Living Cast Iron Roast Chicken ingredients

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 

Ingredients

  • 1 (4-lb.) whole chicken

  • 1/2 tsp. black pepper

  • 1 Tbsp., plus 1/2 tsp. kosher salt, divided

  • 1 (2-lb.) butternut squash, peeled, seeded, and chopped into 1 1/2-inch pieces (6 cups)

  • 1 fennel bulb, cut into 8 wedges, plus fronds for garnish

  • 1 medium-size red onion, cut into 6 wedges

  • 4 Tbsp. olive oil, divided

  • 1 garlic head, cut in half crosswise

  • 5 thyme sprigs, plus more for garnish

  • 1 fresh sage sprig, plus 1/2 tsp. chopped fresh sage, divided

Directions

  1. Season chicken:

    Place chicken, breast side up, on a baking sheet; pat dry. Sprinkle with pepper and 1 tablespoon of the salt.

    Southern Living Cast Iron Roast Chicken seasoning the chicken

    Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 

  2. Arrange vegetables in skillet:

    Preheat oven to 425°F. Toss squash, fennel, and onion with 1 tablespoon of the oil and remaining 1/2 teaspoon salt in a 12-inch cast-iron skillet. Place 1 half of the garlic head in skillet.

    Southern Living Cast Iron Roast Chicken vegetables in the skillet

    Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 

    Stuff thyme sprigs, sage sprig, and remaining garlic half into cavity of chicken.

  3. Coat chicken in sage-oil mixture:

    In a bowl, stir together 2 tablespoons of the oil with chopped sage. Spread under skin of chicken. Truss chicken; place in skillet breast side up. Brush chicken with remaining 1 tablespoon olive oil.

    Southern Living Cast Iron Roast Chicken preparing the chicken and vegetables for the oven

    Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless 

  4. Roast chicken:

    Transfer skillet to preheated oven; roast until a thermometer inserted into thickest portion of breast registers 155°F, 1 hour to 1 hour, 10 minutes. Remove from oven, and let stand 10 minutes. Garnish with fennel fronds and thyme.

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