Cast Iron Roast Chicken

Cast Iron Roast Chicken

Serves 4

1 whole roasting chicken (5-7 lbs.)

1 lemon

1 t fresh minced rosemary

1 t fresh minced sage

1 t fresh minced thyme

4 T unsalted butter, at room temperature

6-8 medium Yukon gold potatoes

1 T olive oil

2 green onions, sliced thinly

Salt and Pepper to taste

Zest the lemon. Add the butter, herbs and lemon zest to a small bowl.  Add salt and pepper to taste (this will season the whole chicken so you can be generous) and mix.  Set aside.

Square off the ends of the potatoes and slice them in half to yield two 1” to 1.5” thick potato “pucks”.

Add the potatoes in a single layer to a 12” cast iron skillet.  Season with salt and pepper and drizzle with the olive oil. 

Place the chicken on top of the potatoes and use your fingers to carefully separate the skin from the breast to create a pocket.  Rub the lemon herb butter all over the chicken including under the breast skin.  Tuck the wings under the back of the chicken and use butchers’ twine or a thin strip of foil to tie the legs together.  Stuff half the zested lemon into the chicken cavity and quarter the other half for serving.

Bake at 400 F for 60-90 minutes until the chicken registers 160 degrees F in the deepest part of the breast.  Remove the chicken to a plate and tent with foil to rest.

Return the potatoes to the oven for 30 minutes, flipping halfway through.

Carve the chicken as desired and serve family style with the potatoes, garnished with the lemon quarters and sliced green onions.We recommend serving with a salad and glass of white wine for maximum enjoyment and sense of satisfaction