This recipe is great for a fairly “quick” flavorful roasted chicken. I use organic antibiotic free chicken. It’s smaller than most whole chickens, but tastes 100% better! The key is cooking it in a cast iron skillet and allowing the drippings to moisten the meat. Serve with roasted root vegetables.
Prep time: 15 minutes
Cook time: 15 minutes uncovered 425 degree (F) oven
120 minutes covered 350 degree (F) oven
1 4-5 lb whole chicken
1 yellow onion peeled and cut into quarters
1 lemon cut in half, one half slice thin and other half cut into half
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bunch fresh sage
2 teaspoons coarse black pepper
4 teaspoons cajun boil seasoning (w/o a lot of salt) or seasoning salt mix
2 tablespoons creole mustard (coarse mustard)
1/2 stick of cold butter cut into cubes
4 tablespoons EVOO or garlic infused EVOO
2 tablespoons coarse sea salt
4 sweet potatoes peeled and cut into chunks (or 2 white potatoes and 2 peeled carrots and 1 stalk of celery)
Wash outside and inside of chicken cavity with salt and water. Remove parts inside cavity and discard. Trim fat around chicken where neck and bottom were. Pat dry.
Place chicken into large cast iron skillet.
Cut skin atop chicken so that it isn’t removed from chicken, but so that you may stuff the area between the fat and actual chicken.
Stuff this area with the thinly sliced lemons and 2 sprigs of chopped thyme.
Next stuff cavity with 1/2 of the onion quarters, the rest of the lemon, and the rosemary, cubed butter, and sage.
Rub the chicken with the mustard and season liberally with the pepper and seasoned salt of your choosing. Make sure the dry seasoning is distributed all over the chicken including legs, wings, etc. Drizzle 2 tablespoons of the EVOO over the chicken.
Place chicken in 425 F degree oven for 15 minutes. Cook uncovered for 15 minutes.
After 15 minutes, reduce oven temperature to 350 F degree and tent with foil. Cook for 120 minutes (2 hours) or until tender and juices run clear.
After cooking, let chicken stand 10-15 minutes before cooking in order for chicken to maintain moisture.
(If gravy is desires, place skillet on the stove and bring to a boil with 1 cup cold water mixed with 1 tablespoon corn starch)
During final 30 minutes of cooking, mix other half of onion, 2 tablespoons of EVOO, sweet potatoes (or whatever root vegetables you’ve chosen), coarse sea salt, the remaining fresh thyme, and rest of EVOO in mixing bowl. Evenly distribute on cookie sheet or shallow baking dish.
Place on lower rack in oven and cook for 30 minutes or until tender. Should finish at the same time as chicken.