Chicken in Cast Iron Pot today! The flavors are just bursting in every bite! If you’re a fan of well-cooked, perfectly seasoned chicken, then this dish is a must-try.

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Succulent Chicken Perfection: Cast Iron Mastery

For generations, cast iron cookware has stood out in kitchens across the globe. Its appeal lies in evenly spreading heat, ensuring dishes like roasted chicken emerge succulent and full of flavor. Cast iron pots, excellent for both meal prep and family dinners, hold heat well. This quality is pivotal for achieving perfect roast results, blending ancient cooking wisdom with modern-day conveniences.

• Whole chicken: 4 to 4.5 pounds (1.8-2kg)
• Salt: Coarse, for both inside and outer seasoning
• Olive Oil: For drizzling
• Onion: 1, sliced evenly
• Potato: A large one, sliced thinly
• Asparagus: Between 12 and 16 spears
• Garlic: 2 heaped teaspoons, crushed
• Herbs: Rosemary, thyme, and basil, 1 teaspoon total
• Pepper: Freshly ground, to taste

Cooking in a cast iron pot isn’t just practical—it’s a way to connect with tradition and experiment with different recipes. This easy roast chicken shows just how versatile cast iron cookware can be, making it simple to create delicious meals with everyday ingredients.

Let this inspire you to explore more easy recipes and cooking tips. With a cast iron pot, the possibilities are endless. Whether you’re baking, roasting, or searing, it’s your trusty tool for turning simple ingredients into amazing meals. Enjoy the journey and happy cooking!

Chicken in Cast Iron Pot

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• Author: EsmeSalon
• Prep Time: 30 minutes
• Resting Time: 60 minutes
• Cook Time: 60 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings depending on size 1x
• Category: Dinner
• Method: Easy

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Description

Cook it old-school: chicken meets cast iron magic.

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Ingredients

Units USM Scale 1x2x3x

• 4–4 1/2 pounds (1.8-2kg) whole chicken
• Course salt
• Olive oil
• 1 Sliced Onion
• 1 extra large potato, thinly sliced
• 12–16 spears of asparagus
• 2 heaped teaspoons of crushed garlic, fresh or store-bought
• 1 tsp combined of dry rosemary, thyme, and basil
• Freshly ground black pepper to taste

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Instructions

1. Preheat the oven to 425F / 220C and place your cast iron pot in the oven
2. Clean the whole chicken and pat dry with paper towels.
3. Season with coarse salt, inside and outside, and set aside for ½-1 hours
4. Mix the garlic and dried seasoning into a paste in a small bowl.
5. After the resting time, pat the droplets off the chicken and spread the garlic in the cavity and all over the chicken.
6. Drizzle 12.5-25ml (1-2 tbsp) of oil in the cast iron pot but be cautious as your pot will be extremely hot, and the oil may splatter.
7. Arrange half of the sliced onion on the bottom of the pot, then add the whole spiced chicken and then the rest of the onion and the potato around the chicken.
8. Bake with lid on for ±45 minutes, then open and add the asparagus and return with lid to the oven and continue to bake for another 10–15 minutes (just to cook the asparagus). To test the chicken, use a meat thermometer and insert it into the thickest part of the thigh without touching the bone, once it reads 160F/72C and the juices run clear the chicken will be perfect.
9. If not browned on the top, remove the lid, turn the oven to broil and brown the top, but be very careful that you do not burn it (oops, I did), as it does not take long to brown.
10. Remove from the oven, and leave covered for 10 minutes if required before serving, although I did not do it.

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Equipment

Cast Iron oven pot

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Notes

Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes 

Nutrition

• Serving Size: 1
• Calories: 500
• Sugar: 2.8 g
• Sodium: 549.8 mg
• Fat: 12.8 g
• Saturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 14.7 g
• Fiber: 3.2 g
• Protein: 77.6 g
• Cholesterol: 243.3 mg

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