I probably make a roast chicken once a week: its easy, provides versatile leftovers, and is a lean healthy alternative (especially how I eat the rest of the week). I'm always looking up new recipes to keep it "fresh and exciting". I came across this recipe and may have found my preferred vehicle for roasting: a cast iron skillet. The chicken sits on a bed of vegetables (so air circulates under it), it crisps up the vegetables, and lets them bathe in chicken dripping goodness. I also like that the chicken is rubbed all over in butter....oh well, so much for a lean healthy alternative.
Ingredients
1 - Whole Chicken
1 - Package of Petite Potatoes
1 - Onion (peeled and quartered)
1 stick - Butter (softened)
4 sprigs - Rosemary
4 sprigs - Thyme
8 cloves - Garlic
Canola Oil
Kosher Salt
Pepper
1) Toss the potatoes and onion in canola oil, season with salt & pepper, and put them in the skillet.
2) Preheat the oven to 475 degrees
3) Pat the chicken dry with a paper towel, season inside and out with salt & pepper, put the rosemary / thyme / garlic inside of the cavity, and rub the chicken all over with the stick of softened butter.
4) Put the skiller in for 20 minutes at 475 degrees.
5) Lower the temperature to 425 and roast for another hour.
6) Take the skillet out of the oven and rest the chicken on a plate for 10 minutes before carving (be careful of the chicken juices).
7) Serve the chicken / vegetables with drizzled pan drippings - enjoy!
