Whole Roasted Skillet Chicken

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recipe by Joni Gomes https://foodbyjonister.com/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
  • Calories icon
based on 2 ratings

This whole roasted chicken is a great example of how Sunday meal prep can set you up for an awesome week ahead! This dish is best served with roast vegetables.

Inspired by: http://foodbyjonister.com/recipe/whole-roasted-skillet-chicken/

recipe updated Mar 27, 2020


  • Whole chicken icon
    Whole chicken
    1 (about 1.3 kg)
  • Butter icon
    3 tbsp (about 43.2 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Fresh parsley icon
    Fresh parsley
    ½ cup (about 31.2 g)
  • Dill icon
    ½ cup (about 31.2 g)
  • Salt icon
    1 tbsp (about 18 g)
  • Black pepper icon
    Black pepper
    1 tbsp (about 6.45 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    3 tbsp (about 45 g)
  • Chicken stock icon
    Chicken stock
    ½ cup (about 120 g)
  • Water icon
    ½ cup (about 120 g)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (about 15 g)


  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon Cutting board
  • kCook icon Large cast iron skillet
  • kCook icon Serving plate
  • kCook icon Cutting board
  • kCook icon Saucepan

Step preview

  1. Get a clean cutting board
  2. Add whole chicken to the cutting board
  3. Pat dry with paper towels
  4. Pre-heat oven - 175°C
  5. Add butter, garlic clove, fresh parsley, dill, salt and black pepper to a clean saucepan
  6. Heat gently until completely melted and turn off heat
  7. Stuff two thirds of butter into chicken
  8. Rub the rest of butter onto chicken
  9. Sprinkle with salt & pepper
  10. Transfer chicken to large cast iron skillet
  11. Roast - 1 hr 30 min, 175°C
  12. Transfer content of cutting board to cutting board and reserve liquid
  13. Let rest - approx 10 min
  14. Replace large cast iron skillet - medium heat
  15. Heat gently until simmering - medium heat
  16. Add apple cider vinegar, chicken stock and water to the large cast iron skillet
  17. Whisk until mixture comes together
  18. Simmer - approx 10 min
  19. Mix in dijon mustard to the large cast iron skillet thoroughly
  20. Simmer until thickened - approx 10 min
  21. Arrange content of cutting board in serving plate
  22. Serve
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