Imagine a chicken so perfectly golden, so incredibly juicy, and bursting with aromatic herbs that it transforms an ordinary dinner into a culinary masterpiece. This Cast Iron Lemon Rosemary Chicken isn't just a recipe—it's a flavor explosion that will have your family and friends begging for seconds. With just a few simple ingredients and a foolproof technique, you'll create a restaurant-quality dish right in your own kitchen that looks and tastes like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 lemons, sliced
- 4 sprigs fresh rosemary
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Place a large cast iron skillet in the oven during preheating to ensure it's thoroughly heated.
- Pat the chicken dry completely with paper towels to ensure crispy skin. This step is crucial for achieving a golden-brown exterior.
- Generously season the entire chicken - inside and outside - with salt and pepper. Make sure to season under the skin and in the cavity for maximum flavor.
- Stuff the chicken cavity with 1 lemon (sliced), 2 rosemary sprigs, and 2 minced garlic cloves. This will infuse the meat with aromatic flavors during roasting.
- Carefully remove the hot cast iron skillet from the oven. Drizzle olive oil to coat the bottom of the skillet.
- Place the seasoned chicken breast-side up in the hot skillet. Arrange remaining lemon slices and rosemary sprigs around the chicken.
- Sprinkle remaining minced garlic over the chicken and around the skillet.
- Roast in the preheated oven for approximately 45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove from oven and let the chicken rest for 10-15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve directly from the cast iron skillet, spooning pan juices over the meat for extra flavor.
Tips
- Temperature is Key: Always let your chicken come to room temperature before cooking to ensure even roasting and prevent dry meat.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels. Moisture is the enemy of that crispy, golden-brown exterior you're craving.
- Season Generously: Don't be shy with salt and pepper. Season both inside and outside the chicken, including under the skin for maximum flavor penetration.
- Infuse with Aromatics: Stuffing the cavity with lemon and rosemary isn't just for show—it's a flavor-enhancing technique that will make your chicken incredibly fragrant.
- Hot Skillet Magic: Preheating your cast iron skillet is crucial. A scorching hot pan ensures that perfect sear and helps create a crispy skin.
- Rest is Best: Always let your chicken rest after cooking. This allows the juices to redistribute, guaranteeing moist, tender meat with every bite.
- Internal Temperature Matters: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) at the thickest part of the thigh for safe, perfectly cooked meat.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
