Cast Iron Roast Chicken with Butternut Squash and Herbs

Ready in 1 hour 30 minutes | Serves 4 | Technique: High Heat Roast | Storage: Refrigerate for 4 days.

This Cast Iron Roast Chicken is the easiest way to guarantee a tender, juicy chicken with the crispiest skin imaginable. By roasting the chicken directly on a bed of butternut squash, fennel, and red onion in a screaming hot cast iron skillet, the vegetables baste the chicken with steam and flavor while the high heat creates a perfect, golden-brown crust. This is a simple, comforting, and elegant one-pan meal perfect for a Sunday supper or holiday gathering.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• How to Make Cast Iron Roast Chicken
• Common Mistakes to Avoid
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes
• Nutrition Snapshot
• Cast-Iron Roast Chicken
• FAQs

Why You'll Love This Recipe

• Shatteringly Crisp Skin: The combination of dry skin, oil, and the constant high heat of the cast iron ensures a perfectly golden and crisp skin.
• Incredibly Juicy Meat: Roasting the chicken flat and using butter/oil under the skin keeps the lean breast meat tender.
• One-Pan Flavor Bomb: The vegetables roast underneath the chicken, soaking up the flavorful drippings and creating a rich, ready-made side dish.
• Perfect for Fall: The aromatic blend of fennel, butternut squash, sage, and thyme is the definitive flavor of autumn.

Ingredients

Here's what you'll need for this flavorful, one-pan meal.

For the Chicken and Herb Rub

• 1 (4-lb.) whole chicken.
• Fats: 4 Tbsp. olive oil, divided, and butter (from the drippings).
• Herbs: Fresh thyme sprigs, fresh sage sprigs, and chopped fresh thyme/sage.²
• Aromatics: 1 garlic head (halved), kosher salt, and black pepper.

For the Roasted Vegetables

• 1 (2-lb.) butternut squash, peeled, seeded, and chopped (about 6 cups).³
• 1 fennel bulb, cut into 8 wedges (fronds reserved for garnish).⁴
• 1 medium-size red onion, cut into 6 wedges.⁵

How to Make Cast Iron Roast Chicken

Success relies on building flavor with the aromatics and managing the chicken's moisture.

Step 1: Prepare Chicken and Rub

1. Prep and Season: Pat the chicken dry inside and out with paper towels. Sprinkle the chicken generously with black pepper and 1 tablespoon of the kosher salt.
2. Make Sage-Oil Rub: In a small bowl, stir together the 2 tablespoons of olive oil with the chopped sage.
3. Rub Under Skin: Gently use your fingers to separate the skin from the breast and thighs. Rub the sage-oil mixture evenly under the skin of the chicken.
4. Truss: Tuck the wing tips under and truss the legs together with kitchen twine. Set the chicken aside.

Step 2: Arrange Vegetables and Preheat

1. Prep Pan: Preheat oven to 425°F (220°C).⁶
2. Toss Vegetables: In the 12-inch cast-iron skillet, toss the squash, fennel, and onion with the remaining 1 tablespoon of olive oil and ½ teaspoon of salt.
3. Aromatics: Place one half of the garlic head in the skillet among the vegetables. Stuff the thyme sprigs, sage sprig, and remaining garlic half into the cavity of the chicken.
4. Place Chicken: Place the trussed chicken breast side up directly on top of the vegetables in the skillet. Brush the skin with the remaining 1 tablespoon of olive oil.

Step 3: Roast and Finish

1. Roast High/Low: Transfer the skillet to the preheated oven. Roast for 10 minutes at 425°F to sear the skin.
2. Reduce Heat: Reduce the oven temperature to 400°F (200°C). Return to the oven and roast for 20 minutes.
3. Add Final Veggies: Arrange the Brussels sprouts (if using) around the chicken, and continue to roast until a thermometer inserted into the thickest portion of the breast registers 160°F (71°C), about 20 minutes more.
4. Rest (Crucial Step): Remove the chicken from the oven. Let it rest for 10 minutes. The temperature will rise to the safe 165°F (74°C) while resting, ensuring a juicy, tender breast.
5. Serve: Drizzle the chicken and vegetables with the reserved lemon juice. Carve the chicken and serve it with the pan-roasted vegetables and the savory pan juices.

Common Mistakes to Avoid

1. Slicing Too Soon: The 10-minute rest is essential! If you carve the chicken immediately, all the moisture will run out, leaving the meat dry.
2. Skipping the Under-Skin Rub: Applying the butter/oil rub directly under the skin is the most effective way to keep the lean breast meat moist.
3. Crowding the Pan: The vegetables should be spread relatively evenly. Overcrowding will prevent the potatoes and squash from caramelizing and make the chicken steam.
4. Roasting Upside Down: Always roast the chicken breast side up in the skillet to ensure the skin is exposed to the high heat and becomes crisp.

Variations

• Spice Rub: Add 1 teaspoon of smoked paprika or ground cumin to the butter mixture for a savory, smoky flavor.
• Make it Creamy: After removing the chicken, whisk ½ cup of heavy cream into the pan drippings and simmer for 2 minutes for a quick cream sauce.
• Different Vegetables: Substitute the butternut squash with sweet potatoes or parsnips.

How to Serve

• This is a complete, one-pan meal. Serve the carved chicken alongside the drippings-basted potatoes, carrots, and fennel.
• The pan juices that collect in the bottom of the skillet are a rich Au Jus and should be spooned over the sliced chicken.
• This is a perfect, impressive main course for a Sunday dinner or a small holiday gathering.

Make Ahead and Storage

• Make Ahead (Prep): You can perform Steps 1 and 2 (spatchcocking, removing the backbone, and applying the herb butter) up to 24 hours in advance. Store the chicken uncovered in the refrigerator.
• Storage: Store leftover chicken and vegetables separately in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat slices of chicken in a 350°F (175°C) oven or air fryer for 5-8 minutes to prevent them from drying out.

Nutrition Snapshot

Estimated Nutrition Per Serving (¼ chicken with vegetables): 560 calories . 55g protein . 30g carbs .22g fat

FAQs