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Cast Iron Roast Chicken / www.quichentell.com

Cast Iron Roast Chicken

Quiche 'n' Tell
Easy roast chicken cooked to perfection, on a bed of crisp potatoes in a cast iron skillet
Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4


  • 12-inch cast iron skillet


  • 1 1.5 kg Dressed chicken with the skin on
  • Salt
  • 1 tbsp ba'haraat spice mix
  • 1 tbsp unsalted butter, softened
  • 750 g potatoes, sliced not too thin starchy variety
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil, divided
  • Freshly ground black pepper


  • Dry the chicken thoroughly with paper kitchen towels and rub generously all over with salt. Tie the legs together an let it sit overnight in the fridge, uncovered.
  • Take the chicken out well in time and let it come to room temperature before you begin roasting and preheat the cast iron skillet in oven to 220 degrees C.
  • Meanwhile, pat the chicken dry and rub with the ba'haraat spice mix, making sure to season the cavity as well.
  • While the oven is heating, toss the sliced potatoes in butter, thyme, salt and pepper.
  • Once the skillet is hot, drizzle 1 tbsp of the olive into the pan and place the chicken in the middle arranging the potatoes around it.
  • Roast the chicken with the potatoes for 50 minutes too an hour till the spuds are crisp and cooked, the chicken is golden and cooked - 155 degrees C on a thermometer inserted into the breast.
  • Rest the cooked chicken in the pan for 20-30 minutes before serving.
Keyword cast iron roast chicken