Looking for a foolproof way to cook a whole chicken that’s packed with flavor? This cast iron method delivers crispy skin, juicy meat, and a restaurant-worthy pan sauce that’ll have you skipping the rotisserie chickens forever. OK, maybe not forever, ever… everyone deserves a night off sometimes.
This recipe has become our go-to chicken dinner because it’s surprisingly simple yet delivers impressive results every time. In a rush: Spatchcock the bird. Unexpected company: Whip this up. Need easy leftovers: Yep, this does the trick. Feeling lazy but still want to flex your skills to the M.I.L? We get it. And, we’ll never tell.
This one works every time. We spatchcock the bird and sear it in cast iron for that perfectly crispy skin. Then it’s nestled over fresh herbs, lemon, and garlic, with a splash of white wine before heading to the oven. But the real magic happens while the chicken rests – those precious drippings transform into a luxurious pan sauce with butter, capers, and bright lemon juice.
Ingredients:
- Whole chicken — for a juicy result every time. You can also use thighs or breasts, but we highly recommend bone-in skin on for the best flavor.
- Kosherer Salt and oil — essentials for seasoning and cooking.
- Poultry herb blend — fresh sage, rosemary, and thyme enhance the chicken’s flavor.
- Whole lemons — sliced in half to brighten the dish with citrus notes.
- Garlic — adds a subtle, sweet flavor.
- Onion — provides a robust base flavor.
- White wine — deglazes the pan and adds depth.
For the Lemon Garlic Sauce:
- Reserved roasted garlic — from the cooked chicken for enriched flavor.
- ¼ cup butter — adds creaminess to the sauce.
- 1 tsp capers — for a briny touch.
- 1 tsp lemon juice — for an extra zing.
Instructions:
- Preparation:
- Preheat your oven to 425°F.
- Spatchcock the chicken by removing the backbone and pressing down on the breastbone to flatten it. This helps with even cooking.
- Pat the chicken dry inside and out with paper towels.
- Seasoning:
- Season the chicken liberally with salt on both sides.
- Cooking:
- Heat oil in a large cast iron skillet over medium-high until shimmering.
- Place chicken skin-side down in the skillet. Cook until the skin is golden brown (5-7 minutes).
- Remove chicken and arrange lemon halves, garlic head, onion wedges, and herbs in the skillet. Deglaze with white wine.
- Baking:
- Place the chicken skin-side up back in the skillet, nestling it among the aromatics.
- Roast in the preheated oven until the chicken reaches an internal temperature of 165°F in the breasts and 170°F in the thighs.
- Making the Sauce:
- Remove chicken and veggies from the skillet.
- Extract garlic cloves from their skins and mash.
- Return skillet to medium heat, add garlic and capers, and bring to a boil to reduce slightly.
- Whisk in butter until the sauce is glossy and slightly thickened, then stir in lemon juice.
- To Serve:
- Carve the chicken and arrange on a platter.
- Spoon the lemon garlic sauce generously over the chicken to serve.
Girl Carnivore Tips for Perfection:
- Crispier Skin: Ensure the chicken skin is thoroughly dried and the skillet is hot before searing to achieve beautifully crispy skin.
- Flavor Infusion: Let the chicken rest with herbs and aromatics before baking to deepen the infusion of herbal notes.
- Final Rest: Allow the chicken to rest before carving to keep the juices within the meat, ensuring each bite is succulent.
Serving Suggestions for Lemon Garlic Chicken
Pair this flavorful chicken with oven-roasted Brussels sprouts, green beans, or a crisp green salad dressed in vinaigrette for a low-carb side that complements the rich lemon garlic sauce.
Crusty bread and creamy mashed potatoes are also a great option for those not following a low-carb diet, perfect for sopping up all of the delicious pan juices. Even better stir in a little heavy cream while making the sauce and toss it in some pasta for an incredibly indulgent meal. We use Bonza pasta to keep things low carb and cut it with some shredded sauteed cabbage.
Storage and Reheating:
- Storage: Cool the leftovers and store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a covered skillet over medium heat, adding a splash of broth or water to help maintain moisture.
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Lemon Garlic Chicken Recipe in Cast Iron
Recommended Equipment
Ingredients
For the chicken
- 5 lbs whole chicken
- 1 tsp Kosher Salt
- 1 tbsp Oil nuetral high heat oil like avocado oil
- Poultry herb blend Fresh sage, rosemary, thyme
- 2 whole lemons sliced in half
- 1 head Garlic top ¼ sliced off to expose the cloves of garlic
- 1 large Onion sliced into wedges
- 1/2 cup White wine
For the lemon garlic sauce
- Reserved garlic
- ¼ cup Butter
- 1 tsp Capers
- 1 tsp Lemon juice
Instructions
Prep the chicken
- Preheat oven to 425° F.
- Pat the chicken dry, as well as the cavity, with paper towels.
- Spatchcock the chicken by removing the backbone and laying the chicken flat.
- Season liberally with salt on both sides.
Sear the skin
- Preheat a large cast iron skillet over medium-high heat.
- Add the oil to the skillet, and when the oil has preheated and in shimmering, place the chicken in the skillet, skin side down. Use a splatter guard to minimize mess.
- Allow the skin to brown for 5 to 7 minutes.
- Remove the skillet from heat and carefully set the chicken aside.
Roast the chicken
- Add the lemon, garlic, and onion wedges to the pan and place the herbs underneath of where the chicken will sit in the center of the skillet.
- Add the white wine and nestle the chicken, skin side up, back into the pan.
- Bake in the oven for 45 minutes, or until the chicken has reached 165 degrees F in the breasts and 170 degrees F in the legs, with a digital meat thermometer.
Rest and make the lemon garlic sauce
- Carefully remove the hot skillet from the oven and transfer the chicken to a platter.
- Using a slotted spoon, remove the lemons, garlic, onion, and herbs from the skillet.
- Push the roasted garlic from the bulbs and smash with a knife.
- Place the skillet over medium heat and bring the reserved liquid to a boil for 1 to 2 minutes.
- Add 3 or 4 of the smashed roasted garlic cloves and the capers.
- Reduce the heat and gently stir in the butter to melt. The liquid will become thicker and opaque.
- Squeeze the remaining one teaspoon of lemon juice into the sauce and season with a pinch of salt and freshly ground black pepper.
Slice and serve
- Slice the chicken into serving portions: two drums, two thighs, and two wings, and the breasts split and cut into four pieces.
- Serve the cooked chicken with the sauce spooned over top.
Notes
- This recipe works great for bone-in, skin-on chicken thighs, or chicken breasts, too. Grab whatever is cheapest at the market.
- Use an instant-read thermometer for the most accurate results. Depending on the weight and size, check your chicken after 25 minutes in the oven and adjust the cooking time from there.
- If needed, thin out the sauce with a little chicken broth.
- This method works with so many flavor profiles. Feeling zesty, rub the chicken with a chili lime blend over cabbage and onions for a start to an epic latin inspired meal. Rub it with your favorite bbq blend and swap the wine for chicken broth. Try rice wine vinegar and soy over a Chinese 5 spice rubbed chicken. In other words, the base chicken in cast iron recipe is the perfect starter for so many quick and easy chicken dinner ideas.
Nutrition
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I’ve been trying to eat more chicken lately, and this came out great! If I were to try to give this more of a latin flavor and subbed Lime for lemon, what should I change in the spices?
Great Q, Aaron. I would sear the chicken as directed then add some thinly sliced cabbage to the pan after the with broth instead of wine. Sprinkle the bird with your favorite cumin forward spice blend and pop it in the oven as directed. We love to serve the cabbage with a bit more chicken broth with the chicken carved on top. I wouldn’t cook the lime in with the chicken, as it can get bitter in the oven, instead a squeeze of fresh lime juice on top with a bit of fresh cabbage mixed in for extra crunch and you’ve got a fine meal.