Cast Iron Roasted Chicken

Ingredients:
1 whole chicken
softened butter
salt & pepper
*rubbed sage
*garlic cloves
*fresh sage, thyme, rosemary
*1 whole lemon - quartered

Veggies: potatoes, carrots, onion, celery, yams - cleaned, peeled, roughly chopped.

*optional

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!

Garlic Roasted Zucchini & Tomato

Ingredients:
1 large zucchini - thinly sliced
1 large yellow crookneck squash
2 large tomatoes - sliced
3 cloves garlic - minced
4 TBSP olive oil
salt and pepper to taste
1/3 cup shredded parmesan cheese

Line a baking sheet with foil or parchment paper and preheat oven to 400.

In a large bowl, combine the olive oil, garlic, salt and pepper. Toss sliced veggies to coat evenly and spread on prepared pan. Pour any remaining oil mixture over the top and then sprinkle with cheese. Bake at 400 for 20-30 minutes or to desired tenderness.