Cast-Iron Roast Chicken

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic cast-iron roast chicken is a masterclass in simplicity, proving that you only need three basic ingredients to produce a spectacular Sunday roast. By using a preheated heavy-bottomed pan, the chicken begins searing the moment it hits the heat, ensuring the skin remains crisp while the meat stays exceptionally succulent. The technique of dry-brining with salt deeply seasons the bird and improves the texture, resulting in a reliable centrepiece that boasts a deep, golden colour and professional finish.

As a diabetes-friendly option, this high-protein dish is naturally low in carbohydrates and fits perfectly into a balanced healthy lifestyle. Serving the chicken with a generous portion of steamed green vegetables or a crisp seasonal salad makes for a nutritious, satisfying meal. The resting period is essential here, allowing the juices to redistribute so that every slice is tender and moist when you finally come to carve and serve.

Ingredients for Cast-Iron Roast Chicken

1 (3 1/2–4-pound) whole chicken
Koshersalt
1 matsked olivolja

How to make Cast-Iron Roast Chicken

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 218°C. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 68°C, 50–60 minutes (temperature will climb to 74°C as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.Transfer chicken to a cutting board and carve legs off, followed by breasts.

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