Cast Iron Lemon Chicken is such a quick and easy meal to prepare. This is the BEST simple whole roasted chicken!
Roasted Lemon Chicken Recipe
Are you looking for something simple and extremely flavorful for dinner? This Cast Iron Lemon Chicken is the answer. Cast iron cooking is all the rage right now. What’s old is new and rapidly gaining popularity. And, I’ve always had a love for cooking in cast iron. These heavy-duty pans are so durable, retain the heat and distribute it evenly. Plus, clean up is relatively easy. For more instructions and tips about cleaning and taking care of your cast iron skillet, visit Lodge’s website.
And for even more inspiration on cooking and baking in cast iron, look on Facebook for so many private groups to join. People just like you are sharing everything they are cooking and baking in cast iron! Be sure and try Cast Iron Pizza, Cast Iron Dinner Rolls, Easy Sourdough Bread, and Honey Buffalo Chicken.
How to cook a Whole Chicken in Cast Iron:
Step 1: Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan.
Step 2: Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick “Grill Mates” brown sugar bourbon seasoning over top the chicken.
Step 3: Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour ½ cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked.
Step 4: Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash and green beans and yellow wax beans ready in the garden! My mom always cooked green beans and yellow wax beans with a few thin slices of onion, plenty of salt, and a touch of butter. Oh, how yummy does that sound with this delicious Lemon Whole Roasted Chicken!?
One of my favorite cast iron pans is this dual-handle cast iron pan from Lodge. Order it here! I cook everything in it like Cast Iron Chicken Fajitas, Cast Iron Pork Tenderloin, Cast Iron Pork Chops, Homemade Cinnamon Rolls, Skillet Blueberry Pie, and Fried Apple Hand Pies. And we use our enamelware Dutch oven for everything including Easy Homemade Chili, Loaded Potato Soup, and Easy Beef Brisket Stew.
This is how we store our cast iron skillets. It’s just a scrap piece of wood, screwed into studs, with a heavy duty door hook from Home Depot screwed into that piece of wood. It keeps my skillets up off the kitchen counters, but not tucked away in a drawer or cabinet. Because I want to have them easily accessible.
Do you love cooking with cast iron? Be sure and check out all of my Cast Iron Recipes.
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Cast Iron Skillet Lemon Chicken
Ingredients
Roasted Lemon Chicken
- 1 whole roasting chicken butterflied
- 2 large lemons sliced thick
- 1 large yellow onion sliced thick
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1 teaspoon McCormick "Grill Mates" Brown Sugar Bourbon OR Lemon Pepper
- salt and black pepper to taste
- ½ cup dry white wine
- lemon slices for garnish if desired
Instructions
Roasted Lemon Chicken
- Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan.
- Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick "Grill Mates" brown sugar bourbon seasoning over top the chicken.
- Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour ½ cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked and has an internal temperature of 165 degrees F.
- Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables.
Recipe Notes
Tips on Cooking a Whole Roasted Lemon Chicken:
Often times my mom would put potatoes, cut up into small pieces (about ½ to ¼-inch pieces) and sliced carrots around the chicken before it cooked. She would even put a head of cabbage (thickly sliced) into the pan. Just remember to use a slightly larger cast iron skillet if you add potatoes, carrots, and/or cabbage. So the chicken can cook and brown properly.Nutrition
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Joseph says
I like using cast iron skillets for my Machaca chunked pork ,,left over crock pot pork but ,, ing . small chunks pork butt like 3/4 in. cut pieces NOT pulled say one half a cup ,,1/4 cup white onion same size ,,1/4 cup poblano chilies cut same size , small diced jalapeño for some heat. one fresh egg some cilantro or parsley up ta you ,,,,one skillet add a little corn oil second skillet just wipe a small ant oil just to coat. , oh and have some burrito sized flour tortillas ready to go high heat add pork you want to crisp one side to not stir when crisp remove to paper towel on med. heat add onions peppers stir fry ardent ,date a little crunchy ,, return meat crack in one egg stir fry egg is only a binder ,,second pan should be med heat enough to brown tortilla after you fill and form burrito place fold side down toast turn toast other side great breakfast,,lunch wit side a beans ,,or dinner wit sweet slaw rice beans whatever. Enjoy
Jessica Robinson says
Thanks for stopping by Joseph!! All your dishes sound delicious!
Tracy | Baking Mischief says
This looks so good! I love cooking in cast iron, but I’ve never done a whole chicken in a pan before. Definitely need to give it a try!
Jessica Robinson says
Tracy, this is such a simple dinner or Sunday afternoon lunch to make! And so flavorful! Thanks for stopping by!