Iron Skillet Chicken with 40 Cloves of Garlic Recipe - Noreen's Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

Preheat the oven to 450°F.

Prepare a 6 lb roasting chicken by washing it and drying it with a paper towel.

Stuff the cavity of the chicken with a wedged lemon.

Place the chicken in a 13-inch cast iron skillet.

Add 40 cloves of garlic around the chicken in the skillet.

Melt 4 tablespoons of butter and pour it over the chicken.

Season the chicken with Himalayan pink salt, pepper, and poultry seasoning.

Tie the legs of the chicken together with kitchen twine for even cooking.

Pour 1/2 cup of water into the skillet to keep everything moist.

Roast the chicken in the oven for about 1 hour, basting it a couple of times during cooking.

Check the internal temperature of the chicken, ensuring it is over 160°F before removing it from the oven.

Let the chicken rest in a pie plate after taking it out of the oven.

Remove the garlic from the skillet to prevent burning.

Add 6 washed and wedged russet potatoes to the skillet with the chicken drippings.

Season the potatoes with salt or preferred seasoning.

Return the skillet with the potatoes to the oven and roast for an additional 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens