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A whole buttermilk-marinated chicken, perfectly roasted to a deep golden brown, resting in a cast-iron skillet with savory pan drippings.

Best Cast Iron Buttermilk Roast Chicken

An incredibly juicy and tender whole roast chicken marinated in buttermilk and roasted to golden brown perfection in a cast iron skillet.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 3½ to 4 pounds
  • 2 cups buttermilk
  • 2 tbsp kosher salt or 4 tsp fine sea salt
  • Extra salt for initial seasoning

Equipment

  • 10-inch cast iron skillet
  • Gallon-size resealable plastic bag
  • Butcher's twine
  • Poultry shears or chef's knife

Method
 

  1. The day before cooking, snip the wingtips off the chicken. Season the outside generously with a pinch of salt and let sit at room temperature for 30 minutes.
  2. Dissolve the 2 tablespoons of kosher salt into the buttermilk.
  3. Place the chicken in a large resealable bag, pour in the buttermilk, and seal tightly. Massage to coat. Refrigerate for up to 24 hours.
  4. Remove the chicken from the fridge 1 hour before cooking. Preheat oven to 425°F (220°C) with the rack in the center.
  5. Take the chicken out of the bag and gently wipe off excess buttermilk. Tie the legs together with twine and place in a 10-inch cast iron skillet.
  6. Place the skillet at the back of the oven, angling the legs toward the back-left corner. Roast for 20 minutes until browning begins.
  7. Reduce the oven temperature to 400°F (200°C). Roast for 10 minutes, then rotate the pan so the legs point to the back-right corner.
  8. Roast for another 30 minutes, or until the skin is dark golden brown and the juices run clear.
  9. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.

Notes

Oven Positioning: Directing the legs toward the back corners (the hottest parts of the oven) ensures the dark meat cooks fully before the breast dries out.
Pan Drippings: Save the juices at the bottom of the cast iron pan! They are incredibly flavorful and perfect for pouring over the carved meat.