SKILLET ROAST CHICKEN

SKILLET ROAST CHICKEN


 

I love a good roasted chicken and what I love more is being able to cook it in my cast iron skillet. No shade on my roasting pan but I really hate having to pull it out because its sooo hard to clean after! I also love making a roast chicken because it makes me look fancy, but in reality I am a hot mess and it took little to nothing to do.

 Making a roast chicken is extremely easy. The only hard part is removing is the backbone, but you can ask a butcher to remove it for you if you do not want to do it, however learning how to remove backbone will come in handy for future recipes. Properly season the chicken and pop it in the oven, in under an hour you will have a juicy chicken.  

 

INGREDIENTS

1 (4-pound) chicken, backbone removed and butterflied - (your butcher can do this for you but its easy to do yourself)
Kosher salt
Freshly ground black pepper
Olive oil
1 fennel bulb, sliced lengthwise
1/2 lemon, sliced
1 yellow onion, halved and sliced ¼ inch thick
4  garlic cloves, thinly sliced
½ cup dry white wine

PREPERATION

Preheat oven to 450 degrees.

Toss fennel, lemon, onion, and garlic in skillet. Place chicken on top, skin side up and pat chicken dry (this is important for a crispy skin). Season chicken inside and out with salt and pepper and rub oil all over. 

Roast the chicken for 30 minutes. Pour the wine into the pan and roast for 15 minutes, until thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Transfer chicken to a cutting board and let rest 10 minutes before carving. Serve with veggies and pan juices. I recommend making Mashed Cauliflower, will be the perfect side dish to catch those yummy pan juices. 

 

THAI PORK AND RICE PORRIDGE

THAI PORK AND RICE PORRIDGE

SKILLET RIB EYE STEAK

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