Beth’s Roast Chicken in a Skillet (Back-to-School Bonanza Recipes!)



Learn how-to roast a chicken to perfection in a cast iron skillet!
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Beth’s Roasted Chicken in a Skillet Recipe with Caramelized Root Vegetables
Serves 4

INGREDIENTS:

For Chicken:
1 whole 4lb (1800g), Kosher chicken
3 tbsp (45 ml) butter
1 garlic clove, minced
½ tsp salt
1 tsp (5 ml) fresh rosemary, minced
freshly cracked peper

For Vegetables:
1 Vidalia onion, cut into chunks
2 red potatoes, skin on, cut into chunks
2 sweet potatoes, skin on, cut into chunks
3 garlic cloves, sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) herbs de Provence

For Pan Sauce
¼ cup (60 ml) white wine
1 tsp (5 ml) Dijon mustard
½-3/4 cups (120ml-180ml) chicken broth
freshly cracked pepper

METHOD:
Preheat oven to 350F/(176C)

Allow chicken to come to room temperature. About 15 mins or so.

Melt butter, add garlic, salt, rosemary, and pepper. Set aside.

Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.

Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.

In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.

Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.

Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.

Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.

While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.

Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!

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