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

Learn how to make a wonderful chicken recipe; my cast iron skillet roast chicken with potatoes and vegetables. Great for a weeknight meal or party planning too!

#entertainingwithbeth #cookingchannel #easyrecipes
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden

WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe http://bit.ly/2xA31RM
White Wine Chicken Recipe http://bit.ly/2J88DE5
15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9
Orange Chicken Recipe http://bit.ly/2lJWg5w
Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN

WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe http://bit.ly/2xA31RM
White Wine Chicken Recipe http://bit.ly/2J88DE5
15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9
Orange Chicken Recipe http://bit.ly/2lJWg5w
Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN


WATCH MORE BACK TO SCHOOL RECIPES!
Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken
No-Bake Granola Bars http://bit.ly/GranolaBarsEWB
Sausage and Peppers http://bit.ly/SausageandPeppers
5-Super Sandwich Combos http://bit.ly/SandwichCombos
Greek Yogurt Breakfast Panna Cottas http://bit.ly/PannaCottaEWB
Chicken Noodle Soup http://bit.ly/EWBChickNoodleSoup
Homemade Granola and Yogurt Parfaits http://bit.ly/YogurtParfaitsEWB
Pasta Recipes (3 ways) http://bit.ly/EWBPastaRecipes

SHOP THIS EPISODE:
Lodge Pre-Seasoned Skillet http://amzn.to/2bh98eg
Lodge Brush, Scrapper, Conditioning Oil: http://amzn.to/2b05mbr


BETH'S ROAST CHICKEN AND POTATOES
Serves 4

INGREDIENTS:

For Chicken:
1 whole 4lb (1800g), Kosher chicken
3 tbsp (45 ml) butter
1 garlic clove, minced
½ tsp salt
1 tsp (5 ml) fresh rosemary, minced
freshly cracked peper

For Vegetables:
1 Vidalia onion, cut into chunks
2 red potatoes, skin on, cut into chunks
2 sweet potatoes, skin on, cut into chunks
3 garlic cloves, sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) herbs de Provence

For Pan Sauce
¼ cup (60 ml) white wine
1 tsp (5 ml) Dijon mustard
½-3/4 cups (120ml-180ml) chicken broth
freshly cracked pepper


METHOD:
Preheat oven to 350F/(176C)

Allow chicken to come to room temperature. About 15 mins or so.

Melt butter, add garlic, salt, rosemary, and pepper. Set aside.

Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.

Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.

In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.

Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.

Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.

Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.

While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.

Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.