Cast Iron Roast Chicken
I love the presentation of a whole chicken, and it makes its own gravy right in the pan so all you have to do is make a side!
Equipment
- Cast Iron Frying Pan
Ingredients
- 4-5 lb whole chicken
Stuffing
- 1 cup chopped dried figs or dates
- 2 tablespoons fresh rosemary leaves
- 1 lemon cut into slices
Glaze
- ¼ cup honey
- 2 tablespoons soy sauce
- 3 tablespoons yellow mustard
- Black pepper
Instructions
- Preheat oven to 375°F.
- Chop the figs and mix with rosemary leaves. Stuff into chicken cavity. Add lemon wedges into cavity.
- Place chicken in a 12" cast iron pan, breast side down.
- Whisk glaze ingredients in a measuring cup and brush exposed chicken with glaze. Save remainder.
- Begin roasting chicken, about 45 minutes to start.
- Carefully remove pan from oven. Flip the chicken over so the breast is up and brush with remaining glaze.
- Continue roasting until done, about 35-55 minutes depending on the size of your chicken. Total time is approximately 20 minutes per pound.
- Use an instant read thermometer to check the thick parts of the dark meat and aim for 170°F.
- Remove chicken to a cutting board to rest, dumping the stuffing back into the pan.
- Next, either simply mash the fruit into the pan juices, or let simmer to thicken and finish with a pat of butter.
- Slice chicken and either return to the gravy/pan sauce or serve with the gravy on the side.
Notes
- Aways use a thermometer when cooking chicken! I am for 170° in the thickest part of the thigh. Usually because I have started it with the dark meat facing up and use stuffing and glaze, the white meat doesn't dry out.
Nutrition
Calories: 323kcalCarbohydrates: 23gProtein: 22gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 82mgSodium: 392mgPotassium: 378mgFiber: 3gSugar: 18gVitamin A: 176IUVitamin C: 9mgCalcium: 52mgIron: 2mg
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