Prep 25 mins
Cook 1 hr 30 mins
From Eating Well September 2007 A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it. Try Braised Fennel with Tomatoes & Potatoes or Tuscan Cabbage & Mushrooms.
- 1 large garlic clove, minced
- 2.46 ml kosher salt
- 1.23 ml white pepper
- 7.39 ml fresh thyme leaves
- 1587.57 g chicken, giblets removed
- 4.92 ml peanut oil or 4.92 ml canola oil
- 9.85 ml butter, softened, divided
- 9.85 ml all-purpose flour
- 354.88 ml reduced-sodium chicken broth
- 14.79 ml minced fresh flat-leaf parsley (to garnish)
- Preheat oven to 400°F
- Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
- With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
- Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
- Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
- Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.
Fantastic!! We really enjoyed the chicken. But were not that crazy about the gravy. I used a 10-inch cast iron skillet cuz I don't have a 12- inch. Worked just fine. Hardest part was making sure the skin did not stick to the pan during step 4. Served with mashed potatoes and peas. Yummy meal. Thanks for posting. Made for PAC spring 08'
terrific meal! ironic that i chose this for dinner last nite and when i opened up the page; there you were...chef of the day! (they picked a good chef!) this meal was delicious and simple. i followed the recipe but used organic chicken broth and just left out the parsley as i had none. i made this with sauteed carrots on the side. the taste was very nice as the thyme really had a nice touch to it. my 4 yr old daughter and i loved it. thank you for sharing; we will make this again!