My Favourite Roast Chicken

Chicken is such a versatile and affordable protein, but it seems that people struggle with how to roast a whole one reliably. I think knowing how to roast a whole bird and then using every part of it is a skill worth cultivating. 

There is no need to fear working with a whole bird on a regular basis. You can have it for the initial meal (perhaps with kitchari like we did on Sunday?), then maybe a soup later, or with sauteed vegetables in a wrap? Really the possibilities are endless. And please, please save the bones for bone broth later.  I keep a gallon zip lock bag in my freezer with vegetable scraps and chicken bones and when it is full, it is time to make broth. 

I love cast iron cookware. It’s probably my favourite thing to cook in. If you don’t have any, this recipe is worth the investment. I use a 3 quart deep skillet for this recipe, but you could absolutely use a dutchoven or whatever your bird will fit in.

Cast Iron Roast Chicken

This is easy to make, reliable, and absolutely tasty every time. Please be careful maneuvering hot cast iron. I use big grilling gloves like these in my kitchen and having full protection and dexterity saves me every time.

1 6-8 pound roasting chicken.  Try to get the best quality you can. Heirloom birds will taste the best.

1 lemon, cut in half

1 large shallot, ends cut off and peeled - or - 1 onion, ends cut off, peeled, and cut in half

1 tbsp salt and 1 tbsp pepper mixed in a small bowl, or use a seasoning blend. (I really like the Ruth Ann’s Muskego Ave Chicken and Fish Seasoning from Penzy’s, but whatever you decide make sure your blend has salt to get crispy skin and a juicy, flavourful bird.)

Take your chicken out of the fridge an hour before you want to cook. (I have forgotten this step and it’s still been fine, but I think you end up with a juicier bird if you do it.) Preheat the oven with your cast iron skillet in it to 500 degrees for at least 15 minutes. While you are waiting for the oven, take your bird out of it’s wrappings, remove any giblets, rinse, and pat dry with paper towels. Stuff one half of the lemon in the cavity, then the shallot or onion halves, then the other half of the lemon. I think to align the nub ends of the lemon with the ends of the bird, so they act like caps or corks in a way. 

Season the exterior of the bird generously with salt and pepper or seasoning blend.  Once your oven and skillet are heated well, remove the skillet from the oven and carefully place the chicken into the skillet and transfer back into the oven. A trick I use is I wear my rubber dishwashing gloves to handle the chicken transfer because I can get them on and off without contaminating my hands, so it makes it easy to switch between them and my grill gloves.  Then I just put the washing up gloves back on and wash them like I am washing my hands and as I wash out the sink.

Let the bird cook at 500 for 15 minutes and then reduce the oven to 350 and continue to roast until a quick read thermometer inserted into the thickest part of the thigh.reads 155 to 165.  This is usually another 45 to 55 minutes. Carefully remove the skillet from the oven, transfer the bird to a platter, tent a piece of foil over the whole thing and let rest for 5 minutes at least. True confession, I usually eat all the crispy skin off the bird before I put the foil over it. I call it the Chef’s Prerogative.

If you have it in you to make a pan sauce, I highly recommend putting the skillet on the stove, turning the heat up to high, adding about ½ - ¾ cup of marsala wine, let it boil,  and scrape up all the tasty bits. Let the sauce reduce until it just starts to coat the back of a spoon and then serve with the bird and whatever else strikes your fancy. ENJOY!