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easy and juicy roasted chicken in cast iron skillet

Easy & Juicy Cast-Iron Skillet Chicken


  • 1 whole Chicken (about 2lb 6oz)
  • 5 springs Fresh thyme (or fresh rosemary)
  • 2 medium Carrots cut into 2-3 inches cubes

Marinade (dry brine)

  • 1 tsp Kosher salt
  • 1/4 tsp Ground black pepper
  • 1 small White onion quartered


  • Pat dry the chicken with paper towel. Sprinkle salt and pepper all over the chicken, include its cavity and the back.
  • Transfer the chicken to a roasting pan, tuck the wing tips behind the shoulders.
  • Cover with plastic wrap and let the chicken marinade for at least 1 day (maximum 2 days) in the fridge. 
  • When ready to cook, take the chicken out and leave it at room temperature for 10-15 minutes
  • Pre-heat oven to 450F
  • Pat dry the chicken with a clean paper towel. Leave 1-2 sprigs of fresh thyme inside its cavity.
  • Add the remaining thyme, carrots and onions in a roasting pan or a cast-iron skillet. Put the chicken, breast side up on top of the vegetables.
  • Place the chicken on the center rack of the oven and roast for 30 minutes.
  • After 30 minutes, raise temperature of the oven to 460F. Take the chicken out and use two spatulas to carefully flip it over.
  • Return the chicken to the oven and roast for another 15 minutes.
  • After 15 minutes, take the chicken out again and flip it back. Return the chicken to the oven and continue cooking for another 5-10 minutes. The breast should turn into golden brown or deep brown color.
  • Take the chicken out of the oven and let it rest for 10 minutes then transfer it to a serving platter.
  • Serve chicken immediately with the roasted roasted carrots & onions. Pour the drippings over the chicken right before you're ready to serve.