CAST IRON ROASTED WHOLE CHICKEN
Yields 1 whole chicken
Ingredients:
1 each 4-5 lb whole chicken
1 stick (¼ c) unsalted butter, melted
½ lemon
4 Tbsp Chauncey’s Chicken Seasoning + more
2 tsp coarse black pepper
2 tsp kosher salt (season to taste)
4-5 cloves garlic, minced
2 Tbsp fresh parsley
5 sprig fresh thyme
3 sprig fresh rosemary
1 ½ -2 c chicken broth
Instructions:
1. Prepare the Chicken:
Preheat the oven to 375°F. Clean the chicken by removing any feathers and pat dry with paper towels.
Pour melted butter over the chicken, a little at a time. Rub butter all over the chicken, inside the cavity, and under the skin. Season the chicken liberally with salt and pepper all over the chicken and inside the cavity.
Combine chicken seasoning, minced garlic, and chopped parsley in a small bowl. Rub seasoning her mixture all over the chicken and inside the cavity. Place thyme, rosemary, and lemon inside the cavity.
2. Roast the Chicken:
Place chicken breast-side up into a cast iron skillet. Roast chicken for 1 hour- 1 h 15 minutes. Baste the chicken occasionally.
Cook chicken until a thermometer reads a minimum internal temperature of 165°F and cooking juices run clear.
3. Serve:
Baste chicken a final time and switch the oven to broil. Broil chicken 3 minutes until the skin is golden brown. Remove from the oven and allow the chicken to rest for 10 minutes. Slice and serve with pan juices.
Pair with: Lemon Drop Martini or Limoncello Mojito
