Cast-iron roast chicken with red potatoes will quickly become a family favorite. This one-pot meal is perfect for Sunday dinner or a busy weeknight meal. This chicken is seasoned perfectly, juicy, crispy, and at the same time, simple to make. You can’t go wrong with this easy chicken dish!
I love to cook in cast-iron. It makes the meat crispy and cooks everything so evenly. Cast-iron is a healthy alternative for non-stick cookware and can actually add traces of iron to your food.
As a busy mom of 4, having simple and healthy dinners are a must for me. I love one-pot meals, especially when that one-pot is my beloved cast-iron skillet. They are low maintenance, making clean up even easier.
This cast-iron roast chicken with red potatoes is the best healthy dinner for busy weeknights. Cooking chicken in a cast-iron skillet doesn’t have to be complicated and can always be delicious. My favorite thing about cooking whole chickens is that I can use the bones to make bone broth for homemade soup. I can make several meals with one whole chicken and with a large family, that is always the goal!
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CAST IRON WHOLE CHICKEN
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Making a whole chicken in a cast-iron skillet is almost as easy as throwing a pizza in the oven. All you really have to do is place the whole chicken in the dish, add some seasonings, and bake. That is it.
Now, of course, you can add onions and celery to the chicken cavity. Slather the meat in oil or butter. Add vegetables etc. But if you are in a hurry and want to get a healthy dinner on the table, a little salt and pepper will do.
Cast iron is the best cookware for cooking meat, in my opinion. It cooks evenly; it is non-stick and adds a little crisp. If you don’t have a cast-iron skillet and you still want to make this recipe. You can make it in a glass baking dish.
CAST-IRON ROAST CHICKEN WITH RED POTATOES
For this recipe, you will need a whole chicken, red potatoes, fresh herbs, salt, pepper, butter, and avocado oil.
PREPARATION
First, we will need to prepare the chicken. This is easier than it sounds. You will need to remove the neck and giblets from the chicken cavity. Depending on where you buy your chicken, the neck and giblets may already be removed, or they may be inside of a little bag, making them easy to remove.
You can discard them or save them to add to your bone broth.
INGREDIENTS
1 whole chicken (3 to 4 pounds)
1/4 cup melted grass-fed butter (or substitute with coconut oil or avocado oil)
1 teaspoon salt
1 teaspoon pepper
Fresh thyme leaves or 1 teaspoon dried thyme
4 red potatoes
1 small onion
2 tablespoons avocado oil
Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 425 degrees. Place the cast-iron skillet in the oven while it is preheating.
While the oven is preheating, dice the potatoes and onion into small pieces.
Put them in a small bowl and toss them with avocado oil, salt, and pepper. Set aside.
Once the oven is preheated, remove the cast iron skillet from the oven.
Place the whole chicken in the middle of the skillet. Pour the melted butter over the top of the chicken and sprinkle with salt, pepper, and thyme.
Place the potatoes and onions around the outside of the chicken.
Cook in the preheated oven for 30 minutes. Turn the oven down to 350 degrees and continue to roast until the potatoes are crispy and chicken reaches an internal temperature of 165 degrees.
Remove the skillet from the oven and allow it to rest for about 10 minutes before carving into the chicken.
Serve with sauerkraut or a mixed greens salad with homemade ranch dressing.
HOW TO COOK WITH A CAST IRON SKILLET
Cooking with a cast-iron skillet can be very easy, but there are a few things you will want to remember. One thing is that it is always best to cook with a hot skillet, this will make things less likely to stick.
You will want to use a decent amount of butter or oil when cooking with cast iron, again this will help the food not to stick and add so much flavor. I am a big believer in healthy fats, more on that in my GAPS diet post.
If food is sticking to your cast iron skillet, you may need to reseason it. This is easy to do. You cover your skillet in coconut oil and place it upside down in the oven. Bake it for an hour at 300 degrees.
When cleaning your cast iron skillet, just use water and a cloth. Dry well to avoid rusting.
I hope you enjoyed this recipe, for more cast-iron recipes check out my Cast-Iron Steak Melt, or this Tuscan Chicken Favorite
Cast-Iron Roast Chicken with Red Potatoes
Ingredients
- 1 whole chicken (3 to 4 pounds)
- 1/4 cup melted grass-fed butter (can substitute for coconut or avocado oil)
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh thyme leaves or 1 teaspoon dried thyme
- 4 red potatoes
- 1 small onion
- 2 tablespoons avocado oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees. Place the cast-iron skillet in the oven while it is preheating.
- While the oven is preheating, dice the potatoes and onion into small pieces.
- Put them in a small bowl and toss with avocado oil, salt, and pepper. Set aside.
- Once the oven is preheated, remove the cast iron skillet from the oven.
- Place the whole chicken in the middle of the skillet. Pour the melted butter over the top of the chicken and sprinkle with salt, pepper, and thyme.
- Pour the potatoes and onions around the outside of the chicken.
- Cook in the preheated oven for 30 minutes. Turn the oven down to 350 degrees and continue to roast until the potatoes are crispy and chicken reaches an internal temperature of 165 degrees.
- Remove the skillet from the oven and allow it to rest for about 10 minutes before carving into the chicken.
- Serve with sauerkraut or a mixed greens salad with homemade ranch dressing.
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