Iron Skillet Chicken- Oven Roasted
There’s something beautiful about roasting a whole chicken. It makes for so many meals and bone broth too. And there’s something even more beautiful about cooking it in an iron skillet. Where the chicken cooks in those juices and soaks up every last ounce of flavor. It roasts perfectly. The skin crisps up. The flavor is so good. And the skillet retains that deliciousness and makes for good cooking the next time you use it.
I hope you enjoy this iron skillet recipe as much as we did.
Ingredients:
1 whole chicken (3-5 lbs)
Extra Virgin Olive Oil
Juice of 1 lemon
2 spiced tea bags (I used spiced chai)
Herbs/Seasonings- I found this great no salt herb mix at TJ Maxx in the gourmet foods section or you can make your own here:
Herb Rub:
2 tsp basil
2 tsp oregano
1 tsp paprika
1/2 tsp garlic powder
1/2 tbsp parsley
1 tsp coarse sea salt
1/2 tsp black pepper
(Mix herbs together and rub on chicken)
Directions:
Preheat oven to 350*. Place skillet in oven while prepping chicken.
Clean/wash chicken thoroughly removing innards, and pat dry.
Dip tea bags in water and place inside chicken carcass.
Squeeze juice of lemon under chicken skin and on chicken, rubbing in and coating inner chicken breasts.
Drizzle chicken with olive oil. Season thoroughly with herb mixture, be sure to place herb mixture under the skin directly on the chicken breasts as well.
Remove skillet from oven & let set for 2-3 minutes. Place chicken- breast side up- in skillet. Roast at 400* for 20 minutes. Turn heat to 350* and roast for 40-50 minutes until inner temp of breast reaches 165*.
Remove from oven and drizzle juices over chicken. Let rest for 5-10 minutes. Serve, and enjoy.
This is great paired with my Oven Roasted Veggies.
