Go Back
+ servings
Print Recipe
No ratings yet

Cast Iron Cooking: One Hour Roast Chicken with Tarragon and Oranges

Roast a chicken on hour with orange and tarragon.
Servings: 4


  • 3-4 pound chicken
  • salt and pepper
  • tarragon
  • 1 large orange or any variation of orange citrus


  • Rinse inside of chicken thoroughly. Salt chicken in and out with about 1 teaspoon of salt. Wrap in plastic and refrigerate for three days. If you don’t have the three days as a option, you can still make this chicken salting for one day.
  • When ready to roast, take chicken down to room temperature.
  • Preheat oven to 450 and place cast iron pan in oven at least 20 minutes prior to using. Rinse chicken, pat dry and season with salt and pepper.
  • Cut orange into quarters and stuff in bird. Place tarragon underneath skin of each breast side. Using, twine, tie legs of chicken and wings.
  • Place breast side down in pan. You should hear a sizzle. Turn over with tongs, after 30 minutes. Roast another 30 minutes, using a meat thermometer. You want the chicken (at the thick part of the thigh) to reach 170 degrees. Take out and allow to rest for 15 minutes.