Cast Iron Baked Chicken
I made this as a Sunday dinner one night. I sort of felt like I was channeling my inner housewife. The Man said he felt very spoiled.
1x (3 1/2 to 4 pound) Chicken
2 teaspoons chopped fresh Rosemary
2 teaspoons Fennel Seeds
Salt and Pepper
4 tablespoons Olive Oil
5 Fingerling Potatoes (or 2 regular potatoes)
2 large Carrots
1 small to medium Onion
2 cups Chicken Stock
1 tablespoon Butter
Chopped Fresh Parsley
Let Chicken stand at room temperature for about an hour.
Heat oven to 350 degrees.
Use kitchen shears to cut the backbone out.
Place the chicken on the work surface, skin side up, and flatten with firm pressure. You should hear a cracking noise.
Sprinkle the chicken with the rosemary and fennel seeds.
Liberally sprinkle with salt and pepper.
Heat a large cast iron skillet over medium-high heat.
Once hot, add 2 tablespoons Olive Oil to heat.
Add the chicken, skin side down, and sear till golden brown, about 5 minutes.
While the chicken is searing, add the potatoes, carrots, onion, and remaining 2 tablespoons of Olive Oil to a large bowl.
Season with Salt and Pepper, and toss well to coat.
Flip the chicken and add the vegetables to the skillet.
Roast the chicken in the preheated oven until a thermometer reads 165 degrees; about 1 hour and 10 minutes.
Remove chicken to a cutting board and rest for 15 minutes before carving.
Use a slotted spoon to remove the vegetables from the pan.
Return the pan to the stovetop, over medium heat.
Add the Chicken broth, scraping bits from the bottom of the pan.
Reduce by half, or until gravy coats the back of a spoon.
Swirl in butter for a richer taste and glossiness.
Carve the chicken.
Serve with vegetables and gravy.