Classic Cast Iron Roast Chicken


Cooking Utensils


  1. Pre-heat oven to 500 degrees.
  2. Rub the chicken all over with the oil and sprinkle it generously with Everglades Seasoning.
  3. Put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
  4. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes.
  5. Carve and serve.
If you're feeling fancy, you can throw fresh thyme, rosemary and 1/2 a lemon inside the chicken's body cavity.

Don't skip the gravy! Once the chicken is done, put the roasting juices in a sauce pan on the burner. Add a little white wine, shallot, stock, a little butter/flour mashed together and you'll have a perfectly scrumptious sauce to spoon over your bird.