Sunday, October 16, 2016
Cast Iron Roasted Chicken
1 whole chicken
salt & pepper
*fresh sage, thyme, rosemary
*1 whole lemon - quartered
Veggies: potatoes, carrots, onion, celery, yams - cleaned, peeled, roughly chopped.
Preheat oven to 450 and place rack in the lower middle.
Rinse and dry your chicken and remove any giblets.
Rub the chicken down with softened butter - LOTS of softened butter. Then sprinkle GENEROUSLY with salt and pepper and I also used rubbed sage.
If desired, stuff the chicken with lemon wedges, garlic, fresh herbs - this adds subtle flavor to the meat.
Place your chopped veggies in the bottom of your cast iron and season with salt and pepper. Add a half cup water to the pan and then place the chicken on top.
Place the chicken in the oven and immediately lower the temp to 400. Set a timer for 50 minutes and let it roast undisturbed.
The chicken is done when the temp reaches 165 in the thickest part of the thigh and breast, when the wings and legs wiggle loosely and juices run clear. Continue roasting and checking the chicken every 10 minutes until it is done - tent with foil if it starts to dry out at all. Roasting time will be between 50 - 90 minutes usually, depending on the size of your chicken.
When it is done roasting, transfer the chicken to a cutting board and let rest for 15 minutes. Remove veggies to a serving platter and make a gravy out of the drippings in the pan!