Go Back

Cast Iron Roasted Chicken with Onions

No ratings yet
Print Pin
Course: Main Course, Montana Kitchen
Cuisine: American
Keyword: Roasted Chicken
Author: Meggen

Ingredients

  • 1- 4 lb chicken with back bone removed save bones for stock
  • ΒΌ cup fresh sage chopped fine
  • 2 tsp fresh thyme
  • 1 tsp fine sea salt
  • 1 tsp black pepper
  • 2 cloves garlic minced fine
  • 4 TBSP softened butter
  • 1 unit lemon sliced into 1/4 inch slices
  • 1 unit large yellow onion sliced into 1/4 inch slices
  • Juice of 1 lemon
  • 1 cup dry white wine

Instructions

  • Pre heat oven to 450 degrees
  • In a small bowl mix sage, thyme salt, pepper, garlic and butter together until well blended. Set aside.
  • In the bottom of a 12-inch cast iron skillet spread out onion and lemon slices to cover the pan.
  • Place chicken into skillet, breast side up- pat dry with paper towels. Using clean fingers or a pastry brush, spread herb, garlic & butter mixture all over the chicken covering every part.
  • Place skillet in oven and roast for 30 minutes. After 30 minutes, gently pour wine & lemon juice into skillet, but do not pour onto the chicken. Reduce heat to 375 and roast for another 20 minutes or until a meat themometer inserted into the thighs registered 165 degrees.
  • Remove chicken and let rest for 15 minutes. Do not cover or else the skin will not stay crispy.
  • Cut chicken into quarter pieces and serve with onions, pan juices and crusty bread or cornbread. You can place the skillet on your table with a trivet and enjoy the extra juices with more bread.