Cast Iron Skillet Whole Roasted Chicken (with Maple Butter!)

A cast iron with a whole roasted cooked chicken.

5 from 1 vote

Cast Iron Skillet Whole Roasted Chicken (with Maple Butter!)

This Cast Iron Skillet Whole Roasted Chicken is a no-fail, no-fuss one-pan dinner. The chicken is dry-brined and seasoned with a maple dijon butter and stuffed with lemons, herbs, and garlic.

Prep Time10

Cook Time1 15

Brining Time12

Total Time13 25

Course: Chicken, Dinner

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Low Calorie, Low Fat

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

1 whole chicken 3.5 to 4 pounds
Diamond Crystal kosher salt
1/4 cup Dijon mustard
4 tablespoons unsalted butter softened at room temperature
2 tablespoons maple syrup
Freshly ground black pepper
1 large lemon halved
1 large garlic head halved
Small handful of fresh thyme
Small handful of fresh sage
1/4 cup extra-virgin olive oil

Instructions

The night before, pat your chicken completely dry with paper towels. Transfer to a baking sheet and season generously all around with kosher salt, including the inside of the cavity. Transfer to the fridge, uncovered, overnight, and up to 2 days. This will dry out the skin and add flavor and tenderness to the chicken.
When ready to roast, preheat your oven to 400°F. In a small bowl, mix together Dijon mustard, softened butter and maple syrup with black pepper. Since your chicken is well salted, you won’t need to use salt here.
Transfer your chicken breast-side up to a large cast iron skillet. Stuff the cavity of your chicken with your halved lemon, halved garlic, thyme and sage.
Gently separate the skin from the breast meat using your fingers. Spread the softened butter mixture evenly under the skin. Make sure the butter is evenly placed on the skin.
Drizzle olive oil over the outside of the chicken and season with black pepper.
Transfer to the preheated oven to roast for 1 hour and 15 minutes, flipping the cast iron occasionally to allow for even browning. Every time you move the cast iron around, baste the top of the skin.
When ready to remove, the skin should be a deep golden brown and the thickest part of the breast should reach an internal temperature of 165°F.
Transfer to a cutting board to rest for at least 15 minutes before carving. Carve the legs off first, then the wings, and then the breast. Serve as is or you can use the pan drippings to make a Dijon Chicken Gravy.

Notes

Maple Syrup Substitutions: You can swap maple syrup with honey or agave if you prefer.
Dry Brine: While you don’t have to do this, for a big bird of this size, we highly encourage a dry salt brine in the fridge, uncovered overnight.
Prep: You can prepare this ahead of time and pop it in the oven when ready to serve. You can also cook the chicken ahead of time and rewarm it in the oven when ready to serve.
Storing: Store in an airtight container in the refrigerator for up to 4 days.

Nutrition