Easy Roast Chicken

Everybody's favourite Sunday Dinner is Roast Chicken
Everybody’s favourite Sunday Dinner is Roast Chicken

One of the most common, most delicious and easiest to prepare ‘Sunday type dinners’ is roast chicken. It’s hard to think of a more comforting and appetizing aroma and I’ve got to tell you… it’s really easy to prepare. All you need is a good looking three or four pound whole chicken, some of your favourite veggies and your kitchen work horse, a ten inch cast iron frying pan. If you prefer, a good quality, oven-proof non-stick pan works in stead.

Two key Veteran Moves combine to add ease to prepping this great meal. First, slice a lemon in half and stuff the well-seasoned inner cavity of your chicken with it locking several sprigs of fresh herbs between the two halves. This will add terrific flavour to the juices this chicken will release as it cooks. Second, preheat the pan in the oven first. Cast iron is a great cooking medium because the heat is distributed so evenly and consistently. But, it heats up slowly and unevenly and so it’s best to put it in your oven to preheat before adding your chicken. Just be careful removing it from the oven and have everything ready for the pan so you can get everything back into the oven as quick as possible.

You’ll find dozens of recipes for roasting chicken in a cast iron pan and each will have a unique seasoning mix. Up to you but, for my money, some salt, pepper, olive oil and some fresh herbs and lemon are very hard to beat and soooo easy! Also, the veggies you choose really are up to you but choose mainly root vegetables like potatoes, parsnips, turnips, beets, onions and beans which can take the heat while the chicken gets up to a safe internal cooked temperature.

Ingredients: Whole Chicken, onions, sweet potatoes, green beans, fresh herbs, lemon, olive oil and salt and pepper
INGREDIENTS
1 3-4 lb whole chicken
1 large yellow onion, chopped
1 large sweet potato chopped
1 lb green beans
Olive Oil
Lemon
2 garlic cloves, minced
Kosher salt
Ground pepper
Fresh thyme
Fresh Rosemary
Preheat 10 inch cast iron frying pan to 450 (can use an oven proof non-stick pan)
Preheat 10 inch cast iron frying pan to 450 F (can use an oven proof non-stick pan but only if it has been rated for heat above 400 degrees)
Toss chopped onion, green beans,and sweet potatoes with garlic and salt and pepper to taste.
Toss chopped onion, green beans,and sweet potatoes with garlic and salt and pepper to taste. Drizzle with olive oil
Pat chicken dry with paper towel
Pat chicken dry with paper towel
Sprinkle cavity of chicken with salt and pepper and drizzle with olive oil
Sprinkle cavity of chicken with salt and pepper and drizzle with olive oil
Use your hands to thoroughly rub seasoning all around the cavity of the chicken
Use your hands to thoroughly rub seasoning all around the cavity of the chicken
Cut lemon in half and put first half as far inside the cavity as possible
Cut lemon in half and put first half as far inside the cavity as possible with the cut side down
Next, stuff two or three each sprigs of thyme and rosemary into the cavity and top with the  other half of the lemon
Next, stuff two or three each sprigs of thyme and rosemary into the cavity and top with the other half of the lemon cut side facing inside the chicken effectively plugging the cavity
Generously season all over the whole chicken with salt and pepper and rub in a drizzle of olive oil making sure all surfaces have been seasoned
Generously season all over the whole chicken with salt and pepper and rub in a drizzle of olive oil making sure all surfaces have been seasoned
Carefully remove very hot pan from the oven, drizzle with olive oil and place prepared chicken in it
Carefully remove the very hot pan from the oven, drizzle with olive oil and place prepared chicken in it
Carefully surround chicken with seasoned veggies
Carefully surround chicken with seasoned veggies
Put pan back into the hot oven, reduce heat to 400 and cook for 50-60 minutes or until...
Return the pan back into the hot oven, reduce heat to 400 and cook for 50-60 minutes…
... meat thermometer reads at least 165 F in the thickest part of the thigh
… or until a meat thermometer reads at least 165 F in the thickest part of the thigh
Watch the chicken and veggies as they cook.... if you feel the veggies are burning and there's still cooking time left cover the veggies with a strip of aluminum foil
Watch the chicken and veggies as they cook…. if you feel they’re burning and there’s still cooking time left, cover the veggies with a strip of aluminum foil
Let the chicken stand of about 10 minutes before carving, use a slotted spoon to remove the veggies, cover them and keep warm with aluminum foil
Let the chicken stand for about 10 minutes before carving, use a slotted spoon to remove the veggies, cover them and keep warm with aluminum foil
Skim off the fat and pour the remaining juice into a small sauce pan at medium heat
Skim off the fat and pour the remaining juice into a small sauce pan at medium heat
Augment the juice with approximately 1/4 cup chicken or vegetable stock, bring to a boil and stir well letting the gravy thicken...
Augment the juice with approximately 1/4 cup chicken or vegetable stock, bring to a boil and stir well letting the gravy thicken…
If you wish, you can thicken gravy by whisking in approximately 1 tablespoon flour
If you wish, you can thicken gravy by whisking in approximately 1 tablespoon flour
When ready to serve the drumstick should come right off and the breast should be easy to carve
When ready to serve the drumstick should come right off and the breast should be easy to carve
Serve with the skin on or off... it's up to you!
Serve with the skin on or off… it’s up to you!

3 thoughts on “Easy Roast Chicken

  1. Pingback: Easy Roast Chicken — VeteranMovesforMenIntheKitchen.com | My Meals are on Wheels

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