Skillet Roast Chicken

Ingredients

1 whole organic chicken or Cornish Hen

1 bunch of fresh rosemary

1 bunch of fresh sage

1 bunch of fresh thyme

6 tbs salted Irish grass fed butter

1 tsp Himalayan pink salt

1 tsp coarse black pepper

1 tsp Italian herbs

1 whole lemon, sliced

Prep

  1. Clean chicken: remove giblets (and neck), rinse and pat dry

  2. Using fingers, carefully separate the skin from the meat throughout without puncturing the skin

  3. Place the fresh herbs and lemon slices between the skin and meat throughout the chicken's body, including breasts, wings, thighs, and back. 

  4. Stuff the inside cavity of the chicken with a few sprigs of fresh herbs and remaining lemon slices

  5. To season, pat or rub with salt, pepper, and Italian herbs on the outside of the chicken 

  6. Place seasoned chicken in a glass pyrex, casserole dish, roasting pan, or similar container and put in the fridge for 12 - 24 hours

  7. Have a least one 12" x 12" sheet of aluminum foil and 10" of twine on hand (more on this later)

  8. Remove chicken from fridge 1 hour before cooking to bring to room temperature

Directions

  1. Preheat oven to 475°. While the oven is heating, heat a 10-12” cast iron skillet on stovetop at medium heat

  2. Slice 6 tablespoons of butter into squares and place between skin and meat alongside the herbs and lemon slices. Put a few pieces in the cavity of the bird as well.

  3. Cover the wings with foil and tie the legs of the chicken together, ensuring the cavity isn’t exposed

  4. Once the skillet is smoking hot, place chicken into the pan breast side up (don’t add oil to the pan). Let sit for 1 minute and, using an oven mitt or towel, transfer the skillet to the oven and cook uncovered for 30 minutes

  5. Remove skillet from oven and, using tongs, carefully flip the chicken over and place back in the oven for 20 minutes

  6. Again remove the skillet from the oven and flip the chicken one last time. Cook for another 20 minutes

  7. Remove the skillet from the oven and carefully transfer the chicken to cutting board to cool for 10 minutes. Be sure to let juices drip from the bird before moving to cutting board

  8. Carve and serve with gravy, mashed potatoes, and a seasonal vegetable of choice 

SupperJayma Forman