Cast Iron Skillet Roast Chicken and Vegetables

Rachel Ray’s (4 pounds​ or smaller chicken)


  • 1 3 1/2- to 4-lb. chicken
  • 3 tablespoons olive oil
  • 10 sprigs thyme, plus chopped fresh thyme for garnish
  • 1 1-lb. head cauliflower, cored and cut into 1 1/2-inch florets
  • 1 pint cherry tomatoes
  • 4 shallots, halved
  • 1/4 cup dry white wine


  • Preheat the oven to *425 degrees . Place the chicken in a large cast-iron skillet. Rub with 1 tbsp. oil; season with salt and pepper. Stuff 5 sprigs thyme in the cavity. Using kitchen twine, tie the legs together. Roast 25 minutes.
  • In a large bowl, toss the cauliflower, tomatoes, shallots, and the remaining 5 sprigs thyme and 2 tbsp. oil; season.
  • Arrange the vegetable mixture around the chicken. Roast, stirring the vegetables after 20 minutes, until the cauliflower is browned and tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165 degrees , about 35 minutes more. Transfer the chicken to a platter.
  • Add the wine to the skillet and stir until reduced slightly, about 1 minute. Sprinkle the vegetables with the chopped thyme; serve with the chicken.

*”You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).” From NYT Cooking