Cast Iron Chicken with Vegetables

Name: Cast Iron Chicken with Vegetables
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 whole 4lb (1800g), Kosher chicken; 3 tablespoon (45 ml) butter; 1 garlic clove, minced; ½ teaspoon salt; 1 tablespoon (15 ml) fresh rosemary, minced; freshly cracked pepper; 1 tablespoon (15 ml) olive oil; 1 Vidalia onion, cut into chunks; 2 cups (200g) red potatoes, skin on, cut into quarters; 2 cups (200g) sweet potatoes, skin on, cut into chunks; 3 garlic cloves, sliced; 2 tablespoon (30 ml) olive oil; 1 teaspoon (5 ml) herbs de Provence; ¼ cup (60 ml) white wine; 1 teaspoon (5 ml) Dijon mustard; ½-3/4 cups (120ml-180ml) chicken broth

12 steps

Prep:40minCook:1h 30min

A cast iron chicken is the perfect Sunday Night Dinner idea! It's easy, flavorful and oh-so-juicy! Serve it with a second skillet of roasted root vegetables for the ultimate comfort food dinner.

Updated at: Tue, 06 Feb 2024 07:23:53 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories895 kcal (45%)

Total Fat64.2 g (92%)

Carbs18.7 g (7%)

Sugars3.3 g (4%)

Protein57.7 g (115%)

Sodium659.4 mg (33%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

45mlbutter

½ teaspoonsalt

15mlfresh rosemary

minced

freshly cracked pepper

15mlolive oil

1Vidalia onion

cut into chunks

200gred potatoes

skin on, cut into quarters

200gsweet potatoes

skin on, cut into chunks

3garlic cloves

sliced

30mlolive oil

5mlherbs de Provence

¼ cupwhite wine

5mlDijon mustard

120mlchicken broth

Instructions

Step 1

Preheat oven to 350F/(176C)

Step 2

Allow chicken to come to room temperature. About 15 mins or so.

Step 3

Melt butter, add garlic, salt, rosemary, and pepper. Set aside.

Step 4

Insert a spoon between the breast meat and the skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute the butter over breast meat.

Step 5

Place chicken in a 12” (30 cm) cast iron pan. Tie legs together with butcher's twine. Or what I think is even easier is to cut a 1/2"-1" slit in the fatty flap on either side of the chicken cavity. Cross the chicken legs to close the cavity and push the drumsticks through the slit, it will keep them in place! See the video demo below to see exactly how this is done.

Step 6

Brush the skin of the chicken all over with olive oil for a crispy skin. Sprinkle the skin with salt and pepper to taste.

Step 7

In a second cast iron skillet (10" (25 cm), layer the onions, and both potatoes. Drizzle with olive oil, salt, and pepper to taste and herbs de Provence. Toss to coat.

Step 8

Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over the chicken.

Step 9

Once the vegetables start to cook down and become tender you can begin to stir them occasionally, adding a spoonful of the chicken pan juices, and tossing to coat.

Step 10

The chicken is done once its internal temperature has reached 165F in the thickest part of the thigh. Remove the skillets from the oven. Transfer the chicken to a cutting board. Allow the chicken to rest for 10 mins. The cast iron will keep the veggies warm or you can pop them in a 200F oven while you make the sauce.

Step 11

Deglaze the pan with the wine, and heat until the mixture is reduced by 1/3. Add the mustard and whisk. Slowly add the chicken broth until desired consistency. Season with freshly cracked pepper.

Step 12

Carve chicken and place it on a platter. Spoon the pan sauce over the chicken. Serve with vegetables. Dinner is served!

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