Cast Iron Roast Spatchcock Chicken Dinner
User Reviews
4.6
Cast Iron Roast Spatchcock Chicken Dinner
Description
The recipe begins by combining kosher salt, black pepper, lemon zest, and fresh herbs including rosemary, parsley, and thyme to create a flavorful lemon herb seasoning. A whole chicken is spatchcocked by removing the backbone and flattening the breastbone to lay flat, which allows for even roasting and crispy skin development. The chicken is patted dry and rubbed generously with olive oil and half the seasoning mix.
Baby potatoes, sliced onions, and halved garlic heads are tossed with the remaining seasoning, olive oil, and lemon juice in a cast iron pan. The chicken is roasted at 425°F (180°C) for 50-60 minutes, turning halfway to promote even cooking. Proper doneness is checked by reaching an internal thigh temperature between 160-165°F. The potatoes and aromatics roast in the pan juices, absorbing the citrus-herb flavors and developing a golden crust.
Serving involves slicing the rested chicken and pairing it with the roasted potatoes and garlic. The method yields a balanced meal with tender meat, crispy skin, and flavorful roasted accompaniments. Leftovers keep well refrigerated up to 4 days. The pan sauce should be stored separately to prevent the potatoes from becoming soggy and can be reheated easily in a microwave. If a cast iron skillet is unavailable, a baking dish is a suitable alternative.
Ingredients
Lemon Herb Seasoning
- 2 tbsp kosher salt
- 1 tbsp black pepper freshly ground
- lemon grated, zest of 1
- 1 tsp rosemary finely chopped, fresh leaves
- 1 tbsp parsley finely chopped, fresh
- 2 tsp thyme finely chopped, fresh leaves
Chicken and Potatoes
- 1 chicken 4-5 pound chicken, whole, spatchcocked
- 2 lb baby potato sliced in half
- 1/4 cup olive oil
- lemon juice of 2
- 1 yellow onion cut in 1/4 inch half-moon slices, medium
- 2 heads garlic cut in half horizontally
Instructions
Mix together the lemon herb seasoning
- In a small bowl, whisk together the lemon zest, parsley, rosemary, thyme, salt, and pepper. Set aside.
Roast the Chicken and Potatoes
- Preheat the oven to 425°F (180°C).
- Thoroughly pat the chicken's skin dry all with a paper towel and drizzle olive oil on both sides. Generously rub half of the herb seasoning mixture onto the chicken, both skin-side and cavity side.
- Toss the halved baby potatoes, onion slices, and garlic with the rest of the seasoning, lemon juice, and oil in the cast iron pan.
- Roast the chicken for 50-60 minutes, turning halfway through for even cooking, until the skin is deeply golden brown (and if using a meat thermometer, the internal temperature reads 160℉ to 165℉ in the thickest part of the thigh without touching the bone). Once done, remove from the oven.
- Take the chicken from the cast iron pan and place it on a clean cutting board. Remove the potatoes from the pan as well with a slotted spoon to a serving plate. You'll be left with a pan sauce in the pan! Let chicken rest for 10 minutes to redistribute juices.
- Carve the chicken on the cutting board and serve with potatoes and the pan sauce.
Notes
- Spatchcock the chicken by cutting out the backbone, then pressing the breastbone to flatten for even cooking and crisp skin.
- Use a probe thermometer in the thickest part of the thigh to check for doneness, aiming for 160–165°F.
- Store chicken and potatoes separately in airtight containers for up to 4 days; keep pan sauce separate to avoid soggy potatoes.
- Reheat leftovers in the microwave until warmed without special preparation.
- If no cast iron pan is available, a baking dish works well for roasting chicken and vegetables.
- Save removed wing tips and backbone to make chicken stock, preventing them from burning during roast.
- For variations, roast the chicken separately and prepare mashed potatoes instead of roasted potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 2351mg | 98% |
| Potassium | 769mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 40mg | 44% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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