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Roasted Chicken in a cast iron pan

Fast Roast Chicken

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  • Author: Gitta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 people 1x
  • Category: Main Course
  • Cuisine: American


This chicken can be ready in under 1 hour!  Great for company or a weeknight dinner.  Makes delicious leftovers or weekday lunches. 


Units Scale
  • 1 each 4-5 pound while chicken
  • 2 each lemons
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 cloves garlic (1 tbsp), minced
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/4 cup olive oil


  1. Preheat oven to 425 degrees F.
  2. Remove the chicken's backbone using a sharp chef's knife or poultry scissors.  It is easier to cut if you cut as close to the backbone as possible.  You can freeze the backbone, and once you have 5-8 backbones, you can make chicken stock.
  3. Using a Microplane, remove lemon peel.  Be sure to grate only the yellow part of the lemon since the white part is bitter.  You should have about 2 tsp of the grated lemon peel. 
    Lemon with a micro-plane on a brown cutting board
  4. Combine grated lemon peel, thyme, oregano, garlic, salt, pepper, and olive oil.  
    grated lemon peel, thyme, oregano, garlic, salt, pepper, and olive oil.
  5. Pat the chicken dry using a paper towel.  It is important to dry the chicken so that the skin will brown.  
  6. Rub the above spice mixture all over the chicken.
  7. Chicken with spices on a it sitting on a metal rack 
  8. Place chicken in a cast iron pan.  
  9. Roast chicken for 30-40 minutes until the skin is crisp and an instant-read thermometer inserted in breast reaches 165 degrees F.  Let rest 5-10 minutes to allow the juices to reabsorb.  Cut desired pieces (thighs, legs, wings, breasts).
    Roasted Chicken in a cast iron pan


  • Serving Size: 4 ounces
  • Calories: 133
  • Sugar: 0 g
  • Sodium: 792.4 mg
  • Fat: 12.5 g
  • Carbohydrates: 0.1 g
  • Protein: 5.7 g
  • Cholesterol: 17.9 mg