Easy Cast Iron Roast Chicken Recipe
Marriage worthy Cast Iron Roast Chicken
This roast chicken is low-effort, high-reward, and seasoned with Tasty Tin blends that make the whole thing sing. If comfort food and a second date had a baby, it would be this.
Ingredients
- 1 3-5lb Chicken
- 4 TBSP butter, melted
1 TBSP To Taste
2 TBSP Garlic Dust
1 TBSP Pryme Thyme (optional but do it)
- 1 lemon, halved optional
- 1 head of garlic, halved optional
- 1 small onion, halved optional
- sprigs of fresh rosemary, thyme, oregano (or any herb you like), optional
Directions
Preheat the over to 425°F.
If necessary, remove bag from cavity of the chicken or any gizzards or neck. In a roasting pan or cast iron skillet brush chicken everywhere with butter.
- Season the bottom of the chicken with 1 tablespoon Garlic Dust and a sprinkle of Pryme Thyme.
- Stuff the cavity with half of the To Taste blend, along with the lemon, garlic, onion, and herbs if using.
- Season the top with the remaining Garlic Dust, To Taste, and Pryme Thyme.
- Tie the legs together with kitchen twine if you have it, and tuck the wings under.
Roast for 45 minutes to 1 hour, until the juices at the thigh run clear. And it reads 165° F on a meat thermometer
- Let rest for 10 minutes before carving. Pour those rich pan drippings over the top or save them for gravy.
Carve and Enjoy!