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Whole Chicken in a Skillet

  • Main Ingredient: Chicken
  • Recipe by: Finex


  • 1 whole chicken, 1-2kg, trimmed of excess fat
  • 3 Tbsp extra virgin olive oil

  • 1 ¼ Tbsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 3-5 sprigs of thyme, fresh
  • 1 yellow onion, large
  • 2-3 carrots


  • Main Ingredient: Chicken
  • Recipe by: Finex

The warmth and savoury smell coming from the longer roasting time will make your kitchen feel cozy and welcoming – especially during the winter months.


  1. Place your Cast Iron Skillet in the oven, on a lower rack and heat to 250°C.
  2. Rub olive oil all over the chicken then evenly sprinkle – inside and out – with salt and pepper. Place thyme sprigs in chicken cavity.

  3. Once the oven has reached 250°C, wait 5-10 minutes for the skillet to fully heat before carefully placing the chicken in, breast side up. Set a timer for 15 minutes.

  4. Peel and cut carrots into batonnets (approx. french-fry size)

  5. Cut onion into 1/2 slices & disassemble

  6. After chicken has roasted for 15 minutes, carefully add carrots and onions.

  7. Reduce heat to 180°C and continue roasting until the chicken is golden brown, the vegetables are cooked and an instant-read thermometer inserted into the meaty part of the thigh reads 70 to 80 degrees: usually 1 – 1 1/2 hours. Larger birds may take longer.

  8. Remove from oven and let rest for 10 minutes before serving. Enjoy!

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