Crispy Skin Oven Roast Chicken in Cast Iron Skillet

Crispy Skin Oven Roast Chicken Recipe in Cast Iron Skillet on

There are many techniques on how to roast chicken with crispy skin. Here is one way that makes a a great crispy skin roast chicken that’s still moist and delicious. All it takes is a large cast iron skillet and you have a wonderful roast chicken dinner for the family.

If you don’t have a cast iron skillet, definitely consider investing in one. They’re inexpensive, oven-proof and the perfect vessel for this roast chicken recipe. What the cast iron pan does so well is allow you to sear the chicken to a great crisp on all sides before the chicken bakes in the oven and then place everything directly into the oven.. You’ll be pleased at how easy this oven roast chicken is and how wonderfully juicy on the inside and crispy on the outside a baked chicken can be.

More Roast Chicken Recipes in the Oven and Slow Cooker Chicken Recipes and a great Sriracha Oven Roast Chicken Recipe.

Crispy Skin Oven Roast Chicken Recipe in Cast Iron Skillet on

 Start by heating skillet, then searing all sides of chicken

Crispy Skin Oven Roast Chicken Recipe in Cast Iron Skillet on

 after searing all sides of chicken, roast the chicken in the oven

Crispy Skin Oven Roast Chicken Recipe in Cast Iron Skillet on

Crispy Skin Cast Iron Roast Chicken

Yield: Serves 2-4

Total Time: 1 hour 30 minutes

Please see post for more recipe details and photographs


  • 1 whole Chicken
  • Olive Oil or melted Butter
  • Sea Salt of Kosher Salt
  • fresh cracked Black Pepper


Preheat oven to 375°F.

  1. Rinse and pat dry chicken. Coat chicken with olive oil or melted butter. Liberally season with salt and pepper. Truss chicken if desired.
  2. Heat a large cast iron skillet (large enough to fit your chicken) over medium-high heat. Brown each side of the chicken, about 3 minutes per side.
  3. After all sides are browned, place cast iron pan with chicken (breast side up) in the oven.  Roast for 1 hour to 1 hour 20 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer (roasting time will vary depending on size of chicken).
  4. Remove from oven and allow to rest for at least 20 minutes covered with foil. Carve and serve.
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{ 3 comments… add one }

  • Anna S.


    This chicken smelled heavenly while cooking – probably because I used butter – and it tastes amazing! I had always been a little afraid to roast my own chicken but I will definitely do it regularly now. Thank you so much!

  • Debbie Nims


    In one picture it looks like it is sitting on a rack….do you use a rack?

    • Best Recipe Box


      Nope. Just straight in the pan.

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