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Cast Iron Chicken Recipe – With Potatoes

Cast Iron Chicken RecipeI spent a lot of time trying to find the best cast iron chicken recipe.  Most of them did not meet my criteria for being simple and not taking a lot of time.  The best recipes that I tried all had two things in common:  very few ingredients and roasting the chicken in a cast iron skillet in the oven.  Eventually, I took what I liked from the recipes I had tried and came up with this.

My favorite thing about this recipe is that the chicken roasts on top of the potatoes and the chicken juices help to flavor them.

Equipment

Ingredients

  • 1 Whole Chicken – 3 to 5 pounds (just remember the larger the bird is, the longer it will take to cook)
  • 4 Tablespoons oil of your choice – I like extra virgin olive oil
  • Salt and pepper
  • 1 Onion – Medium size
  • 6 Medium Red Potatoes

Preparation

This cast iron chicken recipe relies on high heat to cook the skin to a perfect crispness and then lowering the temperature to roast the meat.

  1. Trim excess fat off of chicken and remove giblets from cavity (you may set the giblets aside for broth if you like)
  2. Place cast iron skillet in oven and heat to 500°
  3. Dice the onion and set aside
  4. Cut each potato into 6 to 8 pieces and  set aside
  5. Rub 3 tablespoons of oil all over chicken and sprinkle generously with salt and pepper on all sides
  6. When oven has reached 500°, place chicken in hot cast iron skillet breast side up
  7. Cook at 500° for 15 minutes – the skin will become golden brown
  8. Remove from oven and lower temperature to 350°
  9. Remove chicken from cast iron skillet and set aside
  10. Place potatoes and onion in skillet and stir them together
  11. Sprinkle potatoes with a little olive oil, salt and pepper
  12. Place chicken on top of potatoes
  13. Move cast iron skillet back to the oven and roast chicken until internal temperature at thickest part of breast is 165° (approximately 45 minutes depending on size of chicken)
  14. Once chicken has reached 165°, remove it from the skillet and set it aside on a carving board
  15. Stir the potatoes and check that they are tender.  If they are not tender, put them back in the oven until they are tender
  16. Let the chicken rest for around 15 minutes before carving
  17. Carve chicken and serve with potatoes

Tips for Success

This cast iron chicken recipe is the easiest way I have found to roast a whole bird as well as potatoes.  It is all accomplished in one pan.  Play with the recipe and make it your own.  If you dont want the potatoes, you can certainly cook the bird by itself.   My goal with this recipe is to keep it simple but if you like other herbs and spices, go ahead and add them.  I have used paprika, rosemary and garlic, all with great results.

To monitor the temperature of the chicken I like to use this instant read thermometer.  I insert the probe into the thickest part of the chicken before putting it in the oven.  The probe goes in the oven with the chicken and the display stays on the counter.  After the chicken has been in the oven for 30 minutes, I start to check on the temperature, setting a timer for 10 minutes each time to ensure that I don’t forget.

Bones & Giblets

After the chicken is carved, I like to set aside the bones and giblets in a ziploc bag.  I save them in the refrigerator for the next day to make broth for soup.  This stretches the chicken out for another meal which is helpful for the food budget.

Christian

22 Comments

  1. Thanks! This is my kind of a meal. Very healthy with fresh chicken and seasoned potatoes. I like how when it all Cooks together the chicken helps to flavor the potatoes and everything will come out really tender. This is like a perfect meal for working out because you have good protein and good starches.

    what is the importance of the cast iron skillet? Does it make it come out better? I had heard of a similar chicken recipe but I never heard of it specified as cast-iron chicken. Thanks for the information and now I want to eat this!

    • Thanks for checking out the article!  I love cooking with cast iron.  It is super durable and will last forever.  It is also healthier to cook with than teflon coated pans and it infuses your food with iron.  Cast iron is very versatile as it can be used on the stove top or in the oven.  I will often sear a steak in the cast iron and then move it to the oven in the same pan.  It maintains an even cooking temperature throughout the entire surface of the pan and it is great for searing meat.   I hope this answer your question.

  2. Oh my GOSH! This chicken looks so good! I really like how clean and easy to read your recipe is. Now I know how to get nice crispy skin when I cook my chicken in the oven. I have to admit, I’m a little intimidated to use a cast-iron skillet. I don’t know why but I never grew up with it and I feel like it takes a special skill to know how to use it. I know you have to season it but I have no idea how to do that. Are there any other special techniques you need to cook with cast iron?

    • Thanks for checking out this recipe!  Cooking with cast iron was a bit intimidating to me in the beginning also.  There are lots of videos on Youtube on how to season the pan.  The cool thing about cast iron is that the more you cook with it, the better the cooking surface becomes.   One tip is don’t use metal utensils with cast iron.  Use plastic or wooden cooking implements.  The other thing to keep in mind is how you clean the pan.  NEVER use soap, this will remove the layers of seasoning.  To clean the pan, I get it really hot, then take it to the sink and put just enough water to cover the bottom.  It will boil instantly and create a lot of steam. After the boiling stops, I will use a wooden spoon to scrape the bits off the bottom.  Then  dump out the water and sprinkle some sea salt in the pan and scrub it with a sponge.  Make sure the sponge is not one that has been used with soap. It sounds difficult, but it really isnt.  It only takes a couple minutes. 

  3. i enjoyed reading your recipe on cast iron chicken with potatoes and i cant wait to try it out. 

    It was easy to understand and you made the steps easy to follow. 

    I would need to get the ThermoPro TP-16 Large LCD Digital Cooking Food Meat Thermometer for Smoker Oven Kitchen Candy BBQ Grill Thermometer Clock Timer with Stainless Steel Temperature Probe, Standard, Silver however as i have no instant thermometer at the moment

    • Thanks for checking out this recipe!  Any meat thermometer will do.  I just like this one because I can leave it in while I cook.  

  4. This recipe looks utterly delicious! My mother used to roast chicken in the oven with a cast-iron skillet and it was always wonderful. I use cast iron skillets a lot but had forgotten about using them to roast. I will be going to the store this week to buy the chicken because your recipe sounds so simple and yummy, I have to make it this weekend for the family. The idea of putting potatoes and onions in the same pan is perfect. I love, love, love this recipe! Thank you so much for sharing and for bringing an endearing memory back! 

    • Thanks for checking out the recipe!  One of my favorite aspects about cast iron is how versatile it is and that it can move back and forth easily from oven to stove top.  

  5. Hi 

    Thanks for sharing such an amazing and informative post with us. You have shared your favourite chicken recipe with us through this review. You have also shared the ingredients and the preparation of this chicken recipe. Your tips for success is really great. I will definitely follow your all tips when I will make it and I will prepare it as soon as possible. 

    Thanks again. I’ll definitely share this post with my friends and family. 

  6. Wow! Nice and informative. I never knew chicken recipe with potatoes can become golden brown for 15minutes at 500degree. I love the options you gave when preparing it either with potatoes or not. I’ve bookmarked it already, I need to try this or better still, I will show it to my beloved wife to prepare it for me.. Very useful and helpful, thanks.

  7. I love your recipe.  It sounds wonderful!!  You go into great detail in your instructions which offers even those who don’t know how to cook the ability to create a wonderful meal they can serve to their families.      

    It’s very obvious that you love cooking and are providing your audience with your expertise.  Thank you for your post.  Now I’m hungry.  

  8. Hello 

    I have a few opinions about your recipe. First, it’s about the oven temperature… Our family sometimes use the gas oven. When we use the gas oven, we set up and warm up the oven itself into the 450 degrees only. Why you set up into 500 degrees for warm-up? Your oven can reach 500 degrees? If you continue to cook the chicken at 500 degrees for 15 minutes, I am afraid the meat inside chicken… is uncooked while the skin is creepy like you describe. 

    Second, about the whole chicken meat. 3-5 pounds is for one meal time? for one person? If your recipe is for a 4-members family…honestly I feel it’s kind of short about the 3-5 pounds chicken with a whole because we need to minus some bones. 

    If I were you, I will choose the small South Korean chicken which usually uses in Samgyetang – Ginseng chicken soup. I think they use Cornish hen in America for their soup. ( I don’t have a chance to try that Samgyetang yet). To me, I think it’s more suitable because one person can eat a whole Cornish hen in one serving. We just multiply the quantity with the family members. No one needs to yield or competitive.    

    Third, I would like to ask about the quantity of oil. You said you put around 3 tablespoons of oil on the top and let the oil falling down. I am curious at the bottom of your cast iron pan. Before you place the bird, the potato to the stove/oven, do you cover the pan bottom with some oils in advance? 

    Because when our family uses the gas oven for some chicken wings-> set up for roast at 450 degrees for 30 minutes long, the skin is sticky to the pan bottom. Besides, the meat is dry. 

    Last question: Let’s count on your setting ingredient on your article. For the whole process from the preparation until the dish is served on the table, how long it takes? 

    • Thanks for checking out the recipe!  You ask some great questions!

      In response to your concern that the meat is not cooked after 15 minutes:  You cook it for 15 minutes at 500 then reduce it to 350 for around 45 minutes for a total of about and hour of cooking time.  

      My oven can get to 500 although I can see that not all ovens may have that capability.  I would think that 450 could probably accomplish the same thing.  Try it and find out!  

      I usually use a 5 pound chicken and feed a family of 4.  The kids each get a drum stick.  My wife and I eat the breast.  If the kids want more meat, they also eat a thigh or some of the meat that I have pulled off of the bones. 

      I have never tried it but I would think that this recipe could be adjusted to cook cornish hens very easily but it would probably be more expensive. 

      If you look at the recipe, I put oil all over the bird and then put the bird in the hot pan.  Because of this, I don’t need to oil the pan.  The oil is already on the bird. The high temperature sears the meat and makes it easy to remove from the pan.

      Cooking wings alone is very different from cooking a whole bird. I have never made wings alone but after reviewing a few recipes it seems that most call for cooking them at 400.  Some even do lower temperatures for a longer time.  

      The total time from starting prep to serving is usually around 1.5 hours

  9. Hi! I like what you have done concerning playing with the recipe and doing it your own (and thanks for also encouraging us to do the same). I also like that in this recipe the chicken roasts on top of the potatoes. I should try to prepare this recipe now that we’re on vacations. In fact I’ll buy the ingredients and give it a try tonight.

  10. Hi, 

    Thanks for posting this. I absolutely love roasted chicken, and this seems like an easy recipe to use. I usually bake my chicken and occasionally it’ll turn out dry. I’m guessing having the chicken cook on top of the potatoes helps the chicken stay moist. 

    Thanks for posting this recipe. I will give it a try. 

    Thanks, 

    Brian

    • Thanks for checking out the recipe!   I have cooked this recipe without it being on top of the potatoes and it was still just as moist.  The key is to not over cook the chicken.  Take it out as soon as it gets to temperature.  Good luck!

  11. Wow, I like how easy it is to make this beautiful looking cast iron chicken recipe is. The chicken looks so well done without being burnt a bit. I think I really do need to start checking the temperature like you talked about in this post. I’m going to show this to my mum and maybe we can both make this together. We’ll do without the potatoes though. Just the bird. Thanks for sharing you knowledge on this.

    • Thanks for checking out the recipe!  I have made it without the potatoes many times and it always turns out great.   

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