When you start to see regular non-stick performance from your cooking surface, that means you’re ready to start cooking main-course proteins. Roasting a whole chicken in a cast iron skillet looks and, frankly, feels impressive. It’s a great skill for dinner guests, and it’s great for your pan.

Our simple roasted chicken recipe is a great starting point; from there, it’s choose your own adventure — spend time experimenting with herb and roasted vegetable combinations, spice rubs and brining to discover your signature cast iron dish.


1 (3 ½ to 4 pound) whole chicken, giblets removed
6 shallots, peeled and halved lengthwise
3 tablespoons melted unsalted butter
1 tablespoon olive oil
Sprigs of assorted seasonal herbs (rosemary, tarragon, oregano, or thyme)
Kosher salt
Freshly ground black pepper


Place the chicken on a plastic cutting board and pat with paper towels until thoroughly dry. Sprinkle a generous amount of salt and freshly ground black pepper all over the surface of the chicken as well as inside the cavity. Refrigerate, uncovered, for at least 30 minutes, or up to overnight. (Allowing the chicken to rest uncovered for this amount of time will allow for crispier skin and more seasoned meat once roasted).


Approximately 30 minutes before you’re ready to roast, remove the chicken from the refrigerator. Arrange a rack in the center of the oven and place a No.10 Field Skillet on the rack. Preheat the oven to 450°F.


Pat the chicken dry with paper towels again. Carefully remove the hot skillet from the oven and place the chicken, back side down in the middle of the skillet. Drizzle the melted butter over the top of the chicken. Arrange the shallots around the chicken, drizzle with the olive oil, and season with salt.


Return the pan to the oven and roast until the chicken’s juices run clear when pierced with a knife, and the shallots are golden and caramelized, about 40 minutes to 1 hour. Let the chicken rest 10 to 15 minutes before carving.