Cast Iron Skillet Roast Chicken and Vegetables

Rachel Ray’s (4 pounds​ or smaller chicken) http://www.rachaelraymag.com/recipe/herbed-chicken-with-cauliflower-and-tomatoes/

Ingredients

  • 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

Directions

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.

Another one I want to try: Julia Child’s (For any size chicken)
Julia Childs: https://www.foodandwine.com/recipes/julias-favorite-roast-chicken

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