The Best Roast Chicken I Ever Made (plus Iliza explains Passover!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more accessible and has a longer shelf life.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is more convenient and often less costly.

Salt the whole chicken generously with kosher salt and refrigerate for one to two days.

Chop potatoes into quarters, cut cauliflower into florets, and roughly chop onion.

Toss chopped vegetables with olive oil, salt, and pepper, and place them in a 12-inch cast iron skillet.

Add fresh herbs (thyme, oregano, rosemary, sage) on top of the vegetables.

Coat the chicken with espalette pepper, including inside the cavity.

Dollop a large amount of chicken schmaltz on top of the chicken.

Preheat the oven to 475°F and roast the chicken for 20 minutes to achieve browning.

Reduce the oven temperature to 425°F and continue roasting for about 70 minutes until fully cooked.

Prepare a salad dressing by grating 1 garlic clove, adding honey, black pepper, salt, red wine vinegar, lemon juice, and olive oil in a bowl.

Add a little dried oregano to the dressing and mix well.

Roast walnuts for the salad while the chicken finishes cooking.

Once the chicken is done, pour some of the juices from the cavity back onto the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens