This is a super easy salt and pepper roast chicken in cast iron with only 4 total ingredients and SO much flavor! It’s cooked in a cast-iron skillet in the oven and is absolutely delicious. The perfect easy everyday meal!
Years ago, my neighbor brought us dinner, and she made us this incredible salt and pepper roast chicken with roasted vegetables. It was one of the best we ever had! Of course, I asked her for all the details!
How To Make Oven Roast Chicken
This recipe for salt and pepper roast chicken only uses 4 ingredients and is cooked in a preheated cast-iron skillet (if you don’t have one, it’s a must in our kitchen!) and then cooked in the oven.
It’s flavorful and juicy when roasted with crispy, salty skin. Use the juices from the skillet as gravy to pour over the chicken. It’s the best sauce!!
Serve it with roasted vegetables or a salad for a very easy meal!
Supplies
Ingredients
- Salt & Pepper
- Olive Oil
- Whole Chicken
Directions
- Preheat the skillet in a 500-degree oven for 15 minutes.
- Rub the entire chicken, front and back, legs, thighs… every inch with olive oil, salt, and pepper.
- Wash your hands!
- Open the oven using an oven mitt, and gently remove the hot skillet from the oven to place the whole chicken in.
- Place it back in the oven to continue cooking! The chicken will become a very nice dark, golden brown. Use a meat thermometer to test the temperature. Read more below.
How to Roast a Chicken in Cast Iron Skillet
Roasting a whole chicken is actually very simple. First, you want to preheat the cast iron skillet while you prepare the chicken. Place the skillet in a 500-degree Fahrenheit oven and let the skillet heat!
Once you have prepared the chicken, gently place the whole chicken in the skillet and roast in the 500-degree oven for 15 minutes.
Then, lower the oven to 350 degrees and continue to roast for another 30-40 minutes until the chicken is golden brown and a meat thermometer reads 160 -165 degrees.
Continue checking the chicken, so it doesn’t overcook or burn.
How to Use a Meat Thermometer
When using a meat thermometer for poultry, place it in the inner thigh of the chicken, near the breast but not touching the bone.
Try an instant-read digital thermometer. They’re not oven-safe, but you can quickly check the temp once the end cooking time is near.
The chicken is cooked when the thermometer reads 165 degrees Fahrenheit.
Cast Iron Skillet
I can’t even express how much I LOVE my cast iron skillet! You can literally cook anything from cakes and frittatas to a whole roast chicken in it! They are so versatile.
If you don’t have one, we recommend just a classic 12-inch Lodge cast iron. You can buy them here for $30, and they will literally last forever if properly cared for.
Read our guide for cleaning and seasoning your cast iron skillet.
More Easy Everyday Dinner Recipes
Sausage and Pepper Sheet Pan Meal
The Most Delicious Turkey Meatball Recipe
One Pan of Basil and Tomato Pasta
Simple Green Salad that Goes with Everything!
Classic Wedge Salad with THE BEST DRESSING EVER!!
The yummiest carbonara recipe!
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Salt and Pepper Roast Chicken
Ingredients
- 4 pound whole chicken, free-range organic
- 7 tbsp olive oil, good quality olive oil
- 3 tbsp pepper, freshly ground is best
- 2 tbsp salt, kosher
Instructions
- Preheat the cast-iron skillet while you prepare the chicken. Place the skillet in a 500 degree Fahrenheit oven and let the skillet heat!
- Rub the entire chicken, front and back, legs, thighs… every inch with olive oil, salt, and pepper.
- Remove the hot skillet from the oven to place the whole chicken in it.
- Place the skillet and chicken back in the oven and cook for 15 minutes. The chicken will become a very nice dark, golden brown.
- Lower the oven temperature to 350 degrees and cook the chicken for another 30-40 minutes until the chicken is a nice, golden, crispy brown color.
- Use a meat thermometer to test the temperature, read more below.
- The chicken is cooked when the thermometer reads 165 degrees Fahrenheit. You can remove at 160 and it will continue to cook to 165.
- Remove and let it sit for a minute. Spoon the juice on the bottom of the pan over the chicken.
This recipe is delicious. I have made it 4-5 times now. However- it smokes up my whole house and leaves a mess in my oven each time. I even switched to a high smoke oil (avocado oil). Any advice?
Great receipe, simple and not overriding the flavor of the chicken with 7 seasonings TY