Perfect Cast Iron Skillet Roasted BBQ Chicken - Moist and juicy chicken surrounded by perfectly seasoned vegetables all cooked in one pan. It's the perfect meal for small dinner parties or relaxed weeknight meals.
Course: Main Course
Keyword: cast iron, chicken
Author: Joanie Zisk
cast iron skillet
15-6 poundroasting chicken
3/4tablespoonground black pepper, divided
1mediumonion, thickly sliced
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Place the chicken in the cast iron skillet.
Season the inside of the chicken with 1/2 tablespoon of the salt and 1/2 tablespoon of the ground black pepper.
Stuff the cavity with the oranges and the garlic.
Place the softened butter in a small bowl and stir in the barbecue sauce. Set aside.
Scatter the onions, broccoli, carrots, and potatoes around the chicken.
Put a hefty tablespoon of the butter/sauce mixture into the cavity of the chicken.
Spread the remaining butter/sauce mixture over the entire top of the chicken.
Sprinkle the remaining salt and pepper over the vegetables and the chicken.
Drizzle the olive oil over the vegetables and gently mix to distribute oil.
Place the skillet in the oven and roast for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
Cover skillet with aluminum foil for about 20 minutes. Slice the chicken and serve with the vegetables.
You might need to adjust the amount of vegetables you use depending on the size of your skillet. This recipe was made using a 10-inch skillet.