How to Roast Chicken in a Cast-Iron Skillet

April 7, 2020

If your idea of comfort food involves a whole-roasted chicken, you’ll love this recipe. The bird requires only three seasonings—avocado oil, salt, and pepper—and you’ll want to eat the garlicky gravy with a spoon (not that we’ve done such a thing, of course). Using a trusty cast-iron skillet will help the chicken cook evenly, then all the rich pan drippings can be used for the gravy! Paleo, gluten-free, and dairy-free, this meal is guaranteed to satisfy everyone at the table.

Simple Roast Chicken With Garlicky Gravy

Yields: 3 to 4 servings
Active time: 5 minutes
Total time: 1 hour and 15 minutes


For the chicken:
1 (3 to 4 pound) Thrive Market Organic Whole Chicken
3 tablespoons Thrive Market Avocado Oil
Kosher salt
Thrive Market Organic Ground Pepper

For the gravy:
3 tablespoons Thrive Market Organic Ghee
3 cups Thrive Market Organic Chicken Bone Broth, plus more as needed
½ teaspoon Thrive Market Non-GMO Xanthan Gum
1 teaspoon Thrive Market Organic Garlic Powder
Kosher salt
Thrive Market Organic Ground Pepper


Make the chicken:
Preheat oven to 500°F and place a cast-iron skillet on a low rack. Remove chicken from package and pat dry with paper towels; sprinkle generously with salt and pepper, including inside the cavity. Remove the skillet from oven and place chicken inside, breast side up; roast for 15 minutes. Lower heat to 350°F and cook until the internal temperature reaches 160°F, about 40 to 45 minutes. To ensure a golden skin, carefully rotate the skillet a few times during cooking. Remove chicken to a cutting board, allowing any juices from the chicken to drip back into the pan; let rest 5 to 10 minutes before carving.

Make the gravy:
While the chicken rests, make the gravy. Warm skillet (with pan juices inside) over medium heat. Add ghee and whisk to melt. Whisk in broth and bring to a boil; reduce to simmer. Whisk in xanthan gum and garlic powder; simmer 5 to 7 minutes. If gravy is too thick, add more broth. Taste for seasoning, adding more salt and pepper as needed. Let cool slightly before serving.

Recipe by Marlie Crisafulli

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.


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