Juicy Cast-Iron Brie Stuffed Roast Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
229 kcal
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Course
Main Course
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Cuisine
Italian
Juicy Cast-Iron Brie Stuffed Roast Chicken
Description
Juicy Cast-Iron Brie Stuffed Roast Chicken begins with seasoning a whole chicken liberally with salt inside and out, including between the wings, to ensure deep flavor. The cavity is filled with cubed Brie, garlic cloves, and coarsely chopped yellow onion, while whole black seedless grapes and rosemary sprigs surround the bird in a well-oiled cast-iron skillet. The chicken skin is partially sliced between the legs and breast to aid roasting.
Roasting at 425 °F allows the skin to crisp nicely while the interior stays moist and enriched by the stuffing. The pan juices develop complexity from the roasted garlic and aromatics, making for a flavorful base if collected. The rosemary and Italian seasoning add herbal notes balancing the creamy and fruity filling elements.
This roast chicken suits any main course, pairing well with roasted potatoes or vegetables for a comforting meal. Letting the chicken rest after roasting helps the juices redistribute, resulting in juicier meat upon carving. Its rich combination of Brie and grapes inside offers an elegant twist on traditional roast chicken.
Practical tips include drying the chicken thoroughly before cooking to achieve crispy skin, allowing the bird to rest at room temperature briefly before roasting for even cooking, and optionally roasting potatoes alongside in the skillet. The recipe recommends no need for basting, letting the oven heat create caramelized skin and pan flavors.
Ingredients
- ¼ cup extra-virgin olive oil plus more to grease the oven-safe skillet, separated
- 1 chicken 4 to 5 pounds (1.8 to 2.3 kilos, whole
- sea salt 2 to 3 teaspoons or more to taste, or kosher salt
- 1 head garlic
- 1 yellow onion coarsely chopped (290 grams, large
- ½ cup Brie cheese 98 grams, packed, cubed
- 2 cups grapes 315 grams, whole, black, seedless
- 1 tablespoon Italian seasoning
- black pepper freshly ground
- 3 prigs rosemary
Instructions
- Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C.
- Take a large oven-safe skillet (I use a cast-iron skillet) and rub a small amount of oil onto the pan (one tablespoon should be enough); set aside.
- Thoroughly pat-dry the whole chicken with paper towels which will help with browning.
- Transfer the chicken breast side up to the reserved oven-safe skillet.
- Season every surface of the chicken generously with salt, including inside the wings.
- Rub some salt inside the cavity. I use 2 to 3 teaspoons of salt to season the whole chicken.
- Cut the head of garlic crosswise in half. Arrange one half cut side down in the skillet (I always use the bottom part). Take the garlic pieces out of the other (top) half, and arrange them inside the chicken.
- Arrange the onion pieces around the chicken in the oven-safe skillet and stuff some inside the cavity.
- With the chicken breast facing up, slice partly through the skin that connects the legs to the breast. Season the meat inside also with some salt. You will use these openings for the Brie cheese filling.
- Take the pieces of cheese and arrange them between the chicken legs, wings, and a few pieces inside the cavity.
- Now arrange the grapes around the chicken and on top of the onions and garlic in the oven-safe skillet. Stuff some pieces inside the cavity.
- Season the onions and grapes with a few extra pinches of salt.
- Then season the chicken evenly with Italian seasoning.
- Season everything generously with black pepper.
- Drizzle ¼ cup of extra-virgin olive oil over the ingredients, nicely coating the chicken.
- Arrange the fresh Rosemary sprigs in the pan around the chicken.
- Transfer to the oven and roast until the chicken is beautifully browned and done. Count 15 minutes per pound of chicken, so for a 4 pound of chicken, roast for 1 hour.
- To check for doneness, I carefully remove the skillet from the oven and check between the cut leg joints. It needs more time if you see any pinkish colors.
- Let the cast-iron roast chicken rest for a few minutes before carving and serving.
- The pan juices will be incredibly flavorful and should be served together with the meat or any side dishes like mashed potatoes or Mashed cauliflower.
- Remove the Rosemary leaves. Crumble some of the dried needles and place them back into the pan (optional).
- This beautiful cast-iron roasted brie stuffed chicken recipe is unique enough to serve on festive occasions—think chicken for Thanksgiving or Christmas!
Notes
- Pat the chicken dry inside and out to ensure crispy skin and prevent excess moisture during roasting.
- Allow the chicken to sit at room temperature for about 10 minutes before cooking for even roasting.
- Generously salt all surfaces of the chicken, including inside the cavity and between wings, for thorough seasoning.
- If available, roast giblet parts alongside the chicken in the skillet to add flavor to pan juices.
- Good quality Brie can be used with the rind intact as it is edible and does not impact flavor negatively.
- Plan about 15 minutes of roasting time per pound of chicken for optimal doneness and browning.
- Consider roasting small halved yellow potatoes alongside the chicken using additional olive oil without crowding the pan.
- Do not baste the chicken during roasting; letting the oven do the work promotes better caramelization.
- Rest the chicken for around 10 minutes after roasting to allow juices to settle before carving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 94mg | 4% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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