Beth's Cast Iron Skillet Roast Chicken Recipe | ENTERTAINING WITH BETH

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a rich flavor and is dairy-free, while margarine is a cost-effective substitute.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often less expensive and flavorful.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and more flavorful, while water with seasoning is budget-friendly.

Let the chicken rest at room temperature for 15 to 20 minutes.

In a bowl, mix melted butter, minced garlic, salt, rosemary, and pepper.

Loosen the chicken skin between the breast with your finger.

Spoon in two spoonfuls of the garlic butter under the skin on both sides.

Massage the butter around under the skin.

Trim off any remaining fat from the cavity with kitchen shears.

Truss the chicken using butcher's twine or by making incisions and tucking the legs in.

Place the chicken in a 10-inch cast iron skillet.

Brush the top of the chicken with remaining butter and season with salt and pepper.

In another 10-inch cast iron skillet, add diced Vidalia onions, diced red potatoes, diced sweet potatoes, and sliced garlic.

Drizzle the vegetables with olive oil and season with salt, pepper, and herbs de provence.

Place both skillets in the oven at 350°F for 1.5 hours, checking every 20 minutes to baste the chicken and add juices to the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens