Skillet Chicken Roast
Prep time
Cook time
Total time
A moist, tender roasted chicken cooked in a cast iron skillet and served with roasted potatoes, carrots and onions.
Serves: 1 whole chicken, 3 cups of potatoes, 1 cups of carrots, about ½ cup of onions
  • 4½ lbs. whole chicken
  • 1 onion, sliced thick
  • 2 cup carrots, cut in 1" pieces
  • 1 tbsp. olive oil
  • 1 lbs. red potatoes, washed (if large, cut in half)
  • 2 tbsp. butter
  • 1 lemon
  • 2 cloves garlic, smashed
  • 2 tbsp. poultry seasoning (I used Stubbs)
  • salt & pepper
  1. Preheat oven to 425 degrees
  2. Let chicken rest at room temperature for 30 minutes.
  3. Wash chicken and pat dry. Sprinkle the cavity of the chicken with salt and pepper and add garlic cloves.
  4. Roll lemon with your hand to make it juicy, cut it in half and add to the cavity of the chicken.
  5. Trust the chicken. To trust the chicken, cut about 3 feet of baking twine. Place the chicken so that breast side is up, and the legs are pointed towards you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast. Wrap each end around the closest leg end, and tie tightly so that the legs come together.
  6. Rub butter over the chicken and sprinkle with STUBB'S chicken seasoning and a little ground pepper.
  7. In a heavy cast iron skillet, layer the bottom of the skillet with onions and carrots. Drizzle with olive oil and give it a mix.
  8. Top the onions and carrots with the chicken. Add potatoes around the side of the chicken.
  9. Place in oven and roast for 60 minutes or until the internal temperature reaches 160 degrees.
  10. Place the chicken on a cutting board and cover with aluminium foil. Let the chicken rest for 10 minutes, so that all the juices run back into the chicken. To keep your vegetables warm, turn off the oven and placing the skillet of vegetables back in the oven.
  11. Cut the chicken into pieces and serve with vegetables.
Sorry Guys, this was to hard to calculate calories on this recipe. The chicken was 210 calories for 4 oz.according the package.
Nutrition Information
Serving size: serves 4
Recipe by PB + P Design at