Overhead view of Cast-Iron Roasted Half Chicken Recipe on a white marble counter with orange napkin under the skillet

Cast Iron Skillet Roasted Half Chicken

This Cast Iron Skillet Roasted Half Chicken recipe is a great dinner for two – perfect for Sunday night supper or even for a busier weeknight if you make sure to marinate it in time. All you might need to add is a green salad and perhaps a nice glass of chilled white wine, and dinner is served!

I used a half chicken from Bell & Evans for this recipe. A half chicken roasted at high heat cooks quickly and allows you to get a really nice, crisp skin (but not too crisp as Julia Child would say). Be sure to follow the instructions, letting the chicken get a head start cooking at 500 degrees before lowering the oven temp and adding the potatoes and carrots.

This is an easy meal that uses classic ingredients that are wholesome, healthy, and delicious. Despite how easy this is, this recipe will make you feel almost like a chef since you’re turning simple ingredients into something so tasty!

Get more gluten-free main dish recipes.

Cast-Iron Roasted Half Chicken Recipe on a white marble counter with orange napkin under the skillet

5 from 3 votes
Overhead view of Cast-Iron Roasted Half Chicken Recipe on a white marble counter with orange napkin under the skillet
Print Recipe

Cast Iron Skillet Roasted Half Chicken Recipe

Prep Time25 mins
Cook Time40 mins
Marinating30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 1000kcal
Author: Gluten Free & More


  • 1 Bell & Evans Half Chicken
  • 6 tablespoons olive oil
  • Juice of 2 large lemons
  • 4 cloves garlic , minced or grated
  • 1 tablespoon kosher or fine sea salt
  • 2 teaspoons paprika
  • 1 ½ teaspoons black pepper
  • 7 sprigs fresh thyme , divided
  • ¾ pound baby potatoes , scrubbed
  • ½ pound baby carrots


  • Place the chicken half into a large food storage bag.
  • Whisk together the olive oil, lemon juice, garlic, salt, paprika, and pepper. Reserve half the marinade. Pour the other half into the bag with the chicken, seal the bag, flip it around a few times to coat the chicken with the marinade, and refrigerate for 30 minutes or up to 3 hours (but not longer), flipping every once in a while.
  • Remove chicken from refrigerator and let sit at room temperature while the oven preheats.
  • Preheat the oven to 500 degrees.
  • Place the chicken, skin side up, into a 10-inch cast iron skillet (or baking dish large enough to hold the chicken and vegetables snugly but not too big), pour the marinade over, add 3 thyme sprigs, and roast for 8 minutes. Brush with the pan juices and roast for another 7 minutes.
  • If the potatoes are larger than a large marble, cut them in half. Put into a bowl with the carrots and reserved marinade, toss.
  • Remove the skillet from the oven, lower the temperature to 425 degrees, and pour the potatoes, carrots, and marinade around the chicken. Add 3 more thyme sprigs on top of the vegetables. Roast for 20-25 minutes, or until the chicken registers 165 degrees on an instant-read thermometer and the vegetables are fork tender, basting both the chicken and vegetables with pan juices 3 times. Cover loosely with foil and let rest for 5 minutes before cutting and serving.
  • Pull the leaves off the last thyme spring and sprinkle over the top. Serve with the pan juices.


Nutrition Facts
Cast Iron Skillet Roasted Half Chicken Recipe
Amount Per Serving
Calories 1000 Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 14g70%
Trans Fat 1g
Polyunsaturated Fat 11g
Monounsaturated Fat 43g
Cholesterol 143mg48%
Sodium 3725mg155%
Potassium 1571mg45%
Carbohydrates 53g18%
Fiber 11g44%
Sugar 10g11%
Protein 42g84%
Vitamin A 16261IU325%
Vitamin C 111mg135%
Calcium 140mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bell & Evans Carrots Cast Iron Chicken Date Night Dinner Lemon Potatoes Skillet Thyme
Previous Post

Peanut-Free Spicy Thai Chicken Mason Jar Salads

Next Post

Plant-Based Enchilada Lasagna

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept/Oct 2023 Cover



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!