Counter 03 · Poultry
Cast Iron Roast Chicken with Cranberries and Rosemary
A whole chicken roasted hot in a cast iron skillet with rosemary and a handful of fresh cranberries that burst into a tart pan sauce by the time the skin is crisp.
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Serves
- 4
- Level
- Easy
Cast iron holds heat like a small oven floor, so the underside of the chicken browns instead of steaming in its juices. Fresh cranberries go into the pan for the final 20 minutes; they split, mingle with the drippings and turn into a quick sweet-tart sauce with a splash of maple. Truss loosely or not at all so hot air can reach the thighs. An overnight salt in the fridge is the easiest upgrade there is.
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