Baking a whole chicken in a cast iron skillet is a simple yet rewarding way to achieve a perfectly roasted bird with crispy skin and tender, juicy meat. The cast iron retains heat evenly, allowing the chicken to roast beautifully while infusing it with the rich flavor of the spices. This recipe is perfect for a family dinner or a special occasion, and it’s incredibly easy to prepare.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil or melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, quartered
• 4 garlic cloves, smashed
• Fresh herbs (such as rosemary, thyme, or parsley) for garnish
• 1 large onion, quartered
• 2 carrots, peeled and cut into chunks (optional)
• 2 potatoes, cut into chunks (optional)

Instructions

Preheat the Oven:

1. Preheat your oven to 425°F (220°C).

Prepare the Chicken:

1. Remove the giblets from the chicken cavity, if present, and pat the chicken dry with paper towels (this helps to ensure crispy skin).
2. Rub the entire chicken with olive oil or melted butter, making sure to coat it evenly.

Season the Chicken:

1. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
2. Rub the spice mixture all over the chicken, including under the skin if possible, to ensure deep flavor.
3. Stuff the chicken cavity with the lemon quarters and smashed garlic cloves.

Prepare the Cast Iron Skillet:

1. Place the quartered onion, carrots, and potatoes (if using) at the bottom of the cast iron skillet to create a bed for the chicken. This will also flavor the vegetables and catch the chicken’s drippings.
2. Place the seasoned chicken on top of the vegetables, breast-side up.

Roast the Chicken:

1. Roast the chicken in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
2. If the skin starts to brown too quickly, tent the chicken loosely with aluminum foil during the last 20-30 minutes of roasting.

Rest the Chicken:

1. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.

Serve:

1. Garnish with fresh herbs like rosemary or thyme.
2. Serve the roasted chicken with the cooked vegetables from the skillet for a complete meal.

Tips:

• For extra crispy skin, you can start the chicken at a high heat (450°F for the first 20 minutes), then lower the temperature to 400°F for the remainder of the cooking time.
• Basting the chicken with its own juices halfway through cooking will enhance the flavor and keep the meat moist.
• Leftovers can be used in soups, sandwiches, or salads the next day.

This Baked Whole Chicken with Spices in a Cast Iron Skillet is a simple and delicious way to enjoy a comforting, flavorful meal with minimal prep. The combination of spices and the cast iron skillet ensures a beautifully roasted chicken with rich, savory flavors and perfectly cooked vegetables. Enjoy!