Cast Iron Roasted Chicken Recipe | Kita Roberts

We love using cast iron skillets to make delicious meals, from Double-Cut Cast Iron Pork Chops to Cast Iron French Fries with Chili! The cast iron skillet is the perfect cooking method for making all types of recipes, including this Cast Iron Chicken. This chicken recipe uses a hot cast iron skillet to create a deep, flavorful dish perfect for meal prep or adding to your collection of weeknight dinners.

What Is Cast Iron Chicken?

This Cast Iron Chicken with Strawberry Rhubarb Balsamic Glaze recipe is the perfect mix of sweet and savory, bringing out the best in one of the most classic dishes you can prepare. Using humble ingredients and delicious strawberry preserves, we created a recipe perfect for sharing around a table with great laughter and conversation. Just like every meal should be. Say it with homemade food and share something more than fast food with your family tonight.

Overhead shot of cast iron chicken plated with glaze and fruits.

Cast Iron Skillet Chicken Ingredients

FOR THE STRAWBERRY RHUBARB GLAZE

Bonne Maman Strawberry Preserves – You can find these near the jam section at most grocery stores. If you can’t, regular strawberry preserves work just fine.
Chopped Onion
Balsamic Vinegar Fig Reduction
Red Wine Vinegar
Salt And Pepper
Rhubarb Trimmed And Chopped

FOR THE CHICKEN

Grape Seed Oil
Bone In Skin On Chicken Quarters
Fresh Thyme And Sliced Strawberries – For garnish.

How to Make Chicken in a Cast Iron Skillet

Prep the Oven

Preheat the oven to 425 degrees F.

Make the Strawberry Rhubarb Glaze

In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring it to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If the sauce thickens too much, add a bit more of the strawberry preserves.

Prep the Skillet and Chicken

Meanwhile, heat the grape seed oil in a large cast iron pan until very hot. This will produce a crispy skin on the chicken. Then, pat the chicken dry with a paper towel and season with salt. The drier you get your chicken beforehand, the crispier the skin will be.

Cook the Chicken

Place the chicken skin side down in the hot skillet and sear chicken until crisp and golden brown, around 7 to 10 minutes. Then, flip the chicken carefully with tongs, cover it, and place it in the hot oven. Cook chicken for another 20 minutes. Next, remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and let the chicken cook for another 5 to 7 minutes. Let the chicken rest for 5 minutes before serving.

Serve and Enjoy

Serve the chicken on a platter with additional sauce on the side to spoon over the top.

Girl Carnivore Expert Recipe Tipps

Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165 degrees F with a digital meat thermomter.
If using a new cast iron skillet, make sure to check out our How to Season Cast Iron guide before using it.
If you don’t have grape seed oil, canola oil, vegetable oil, or avocado oil will work! Just make sure the oil has a high smoke point and won’t start smoking or become rancid.
Experiment with other fresh herbs like rosemary or oregano to bring out different flavors.

Woman holding platter of roasted chicken, berries and rhubarb.

What to Serve With Cast Iron Chicken

This delicious chicken meal pairs perfectly with flavorful side dishes like Cayenne Maple Roasted Bacon Brussels Sprouts and Squash, Kale & Apple Salad with Warm Bacon Vinaigrette, or this Grilled Corn on the Cob!

Leftovers & Reheating

Pop any leftovers into an airtight container in the fridge for 3-4 days. When you’re ready to eat it, place a cast iron skillet on the stove and heat the chicken up until warm. Alternatively, you can turn the oven to 350 degrees F and bake until warm.

If you want to save this meal for later, place it in the freezer in an airtight container for 3-4 months. To reheat, place the chicken in the fridge overnight to thaw and use the same reheating instructions as above.

MORE CAST IRON SKILLET RECIPES

This Cast Iron skillet Chicken recipe is our favorite way to make chicken! The hot pan creates perfectly tender chicken that’s crispy on the outside and juicy on the inside. With simple ingredients like chicken, fresh herbs, and a strawberry rhubarb glaze, this easy recipe will put all your other dinner recipes to shame!

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

When it comes to delicious roast chicken, it’s hard to beat a traditional cast iron skillet for perfectly crispy skin and juicy meat!

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For the Strawberry Rhubarb Glaze

Preheat the oven to 425 degrees F.
In a small saucepan, combine the strawberry rhubarb glaze ingredients.
Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time.
Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt.
Place the chicken skin side down and allow to crisp and golden,7 to 10 minutes.
Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes.
Remove the lid and spoon a bit of the sauce over the chicken.
Place in the oven and cook another 5 to 7 minutes.
Serve the chicken on a platter with additional sauce on the side to spoon over the top.

Course: Main Course

Cuisine: American, French

Recipe FAQs

CAN I USE BONELESS SKINLESS CHICKEN BREASTS OR CHICKEN THIGHS WITH THIS RECIPE?

Absolutely! Use whatever kind of chicken you like. We like the chicken, for the techture and flavor it gives, but if you have boneless chicken breasts, they work in a pinch.

CAN I MAKE THIS RECIPE ON THE STOVE TOP?

Yes! If you don’t feel like using your oven, simply cook the chicken in the skillet on the stove top. However, we find that the convection heat of the oven makes for a better overall cook. If using a Dutch oven, cover with the lid to help recreate this on the stovetop.

WHAT IF I DON’T HAVE A CAST IRON SKILLET?

Any nonstick skillet or stainless steel skillet will work just fine as long as it’s oven safe. Though, we highly recommend investing in one solid cast iron pan.

Model Credit the ever boho Alice Phillips of Ally’s Kitchen