Easiest Roast Chicken in A Cast Iron Skillet
Cast iron crispy chicken and potatoes made in under an hour!
- 3 1/2 lb Whole Chicken
- 3 tsp Kosher Salt for dry brine
- 4 tbsp Butter organic, unsalted, or ghee (room temperature)
- 5 Anchovy filet
- 3 tsp Thyme fresh, divided
- 1 1/2 lb Yukon Potatoes sliced thin, on a mandolin
- 1 1/2 tsp Avocado Oil divided
- 1 whole Garlic head cut crosswise
- If using the dry brine technique, use 1/2 tsp kosher salt per pound of chicken and season liberally. Place in the fridge uncovered for up to 24 hours, or for a few hours. Remove and pat dry if needed.
- Preheat the oven to 425ºF (218ºC) and place the cast iron skillet in the oven to heat up.
- In a small bowl, mix together the butter, anchovies and half of the fresh thyme and mix/mash until well combined. Using your hands, use this butter mixture and coat the entire chicken, making sure to get it everywhere. You can also use the butter underneath the skin of the chicken if you're comfortable doing so.
- In a large bowl, add the potatoes along with half the avocado oil, and a good pinch of salt and the remaining thyme.
- Remove the cast iron skillet from the oven and add the remaining avocado oil. Carefully place the whole chicken on the pan and then add the sliced potatoes all around the chicken. Add the garlic in there too.
- Roast at 425ºF (218ºC) for 25 to 30 minutes, then reduce the heat to 350ºF (177ºC) and roast for an additional 25 to 30 minutes.
- Remove the chicken and allow to cool in the skillet for at least 25 minutes. Then remove, carve and serve! You can reheat the potatoes if needed in the oven while you're carving the chicken.