This genius cast-iron roast chicken comes together in one skillet.
Learn how to make cast-iron roast chicken.
Serve with sauteed greens or a simple side salad for a light, fresh touch.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
To complement the sweetness of the butternut squash, pair withroasted root vegetablesor roasted sweet potatoes.
Store separately from the butternut squash and other veggies.
Refrigerate for up to four days or freeze for up to three months.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Thaw overnight in the refrigerator if frozen.
ensure to bring the internal temperature of the chicken to 165F before serving.
It also makes a great topping forpizza.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
)whole chicken
1/2tsp.black pepper
1Tbsp., plus1/2tsp.kosher salt, divided
1(2-lb.
Sprinkle with pepper and 1 tablespoon of the salt.
Arrange vegetables in skillet:
Preheat oven to 425F.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Place 1 half of the garlic head in skillet.
Stuff thyme sprigs, sage sprig, and remaining garlic half into cavity of chicken.
Spread under skin of chicken.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Truss chicken; place in skillet breast side up.
Brush chicken with remaining 1 tablespoon olive oil.
Remove from oven, and let stand 10 minutes.
Garnish with fennel fronds and thyme.
Cast iron skillets retain heat for crispy skin and juicy meat.
They also offer a nice presentation when serving.
We prefer to roast at 425F for a crisp skin and a tender, juicy interior.
Allow the skillet to cool, then rinse with hot water and scrub with a stiff brush.
Dry thoroughly and apply a thin layer of oil to maintain the seasoning of the pan.
