Roast Chicken

If there’s one thing I know for sure, the smell of chicken slow-roasting in the oven is one of the most satisfying aromas on Earth.

Alright, maybe that’s a slight exaggeration, but seriously—it smells so damn good, and the comforting scent of home cooking brings the most joy.

Cooking has always been my thing. It started as a hobby and has since become a passion that directly feeds (literally and figuratively) my family’s well-being. But it’s never just about the food. A home-cooked meal is an experience—a moment of anticipation, warmth, and connection. It’s like chicken soup for the soul… only roasted.

I make this roast chicken recipe a couple of times a month, usually with potatoes and a green salad. Sometimes, I whip up a pan gravy; other times, we scrape the drippings with bread (or a piece of chicken). The beauty of cast iron cooking is that one pan does it all. Take your time prepping, and don’t forget to baste—it’s the secret to that crispy, golden skin and juicy, savory goodness.

Cast Iron Skillet Roast Chicken

A crispy, golden roast chicken that fills your home with the coziest aroma.

Ingredients

1 whole fryer chicken
½ onion
3 tbsp olive oil
Salt & pepper
½ lemon
fresh thyme

Instructions

Preheat the oven to 425°F.
Remove any giblets or packaging from the chicken cavity. Rinse the bird inside and out under cold water until it runs clear, then pat it completely dry with a paper towel.
Season the chicken cavity with salt and pepper, then stuff it with lemon and onion.
Rub the outside of the chicken with olive oil, coating every part—including the wings and legs—and season generously with salt and pepper. Don’t hold back!
Place the chicken in the pan and roast in the center of the oven for 90 minutes, basting with the pan juices every 30 minutes.
When the internal temperature reaches 155°F–165°F, remove the chicken from the oven and let it rest for at least 30 minutes before carving.

I hope this recipe inspires you to fill your home with the cozy, delicious scent of slow-roasted goodness.