Recipes ยท 6 min read
Cast Iron Roast Chicken and Vegetables
One pan, a whole chicken, and root vegetables for a simple family supper.
A whole chicken roasted over vegetables is our steady Sunday dinner. The skillet catches every drop of the drippings, so the potatoes and carrots taste as good as the chicken.
What you need
A 12 inch cast iron skillet holds a four pound bird comfortably. Use whatever root vegetables you have on hand.
- 1 whole chicken, about 4 pounds
- 3 tablespoons softened butter or olive oil
- 2 teaspoons homestead seasoning blend
- 1 pound potatoes, cut in large chunks
- 4 carrots, cut into thick pieces
- 1 onion in wedges and 4 garlic cloves
- A few sprigs of thyme or rosemary
Prepare the pan
Heat the oven to 425F. Pat the chicken dry, rub it with butter, and season it well inside and out.
Toss the vegetables with a little oil and salt, spread them in the skillet, and set the chicken on top so the drippings season everything below.
Roast and rest
Roast for 65 to 80 minutes, until the thickest part of the thigh reaches 165F and the skin is deep golden.
Let the chicken rest for 15 minutes before carving so the juices settle. Spoon the pan drippings over the vegetables to serve.
Use every bit
Save the bones for broth the next morning. Simmer them with an onion, a carrot, and a bay leaf for a few hours and you have the base for soup all week.