Skillet Roast Chicken and Vegetables
By Judy Kim
Yields:
1
Jump to recipeA roast chicken so classic you'll want to make any day of the week.
Advertisement - Continue Reading Below
Ingredients
- 1 head garlic, halved crosswise
- 1 lemon, halved
- 1 large onion, quartered
- 4 Carrots, peeled and chopped
- 1 fennel, chopped
- 1 Tbsp. extra-virgin olive oil
- kosher salt
- Black pepper
- 15 sprigs fresh thyme
- 1 whole chicken (3 to 4 lb.), rinsed and patted dry
- 2 Tbsp. unsalted butter, at room temperature
Directions
- Step 1Place rack in bottom third of oven and preheat to 450 degrees F. Arrange garlic, lemon, onion, carrots, and fennel in a 10 to 12" cast-iron skillet and drizzle with oil. Season with salt and pepper and sprinkle with half the thyme.
- Step 2Remove giblets and generously season chicken with salt and pepper. Rub under the skin with half the butter, using your fingers to gently spread butter across breast. Rub remaining half of butter all over outside of chicken. Place remaining thyme sprigs inside cavity of chicken. Tuck wings under and tie legs together with kitchen twine.
- Step 3Roast until juices run clear when you cut between leg and thigh, 50 to 60 minutes. Transfer chicken to a cutting board to rest and baste with juices from bottom of skillet. Return to oven until golden brown, 10 to 15 minutes more.
- Step 4Remove twine, squeeze roasted lemon all over chicken and vegetables, and serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below