The warm climate we experience in Southeast Georgia often leaves cold temperatures few and far between. It's only February and already, I've had my first beach day of 2017. On the days when the cooler temperatures do decide to come our way, there's one recipe that I turn to again and again: Herb Roasted Chicken in my cast iron skillet. A meal steaming hot and full of flavor, it cooks all at once in one dish. Clean-up is easy, and the flavors are so earthy, warm and soul-satisfying.
Roast chicken is simple enough to prepare for family on a weeknight, but also impressive enough to serve to company. My husband and I recently had another couple over for a small dinner party, and I made roast chicken with crispy Brussels sprouts and red potatoes. Everyone raved about it and still asks for the recipe. Roasting is one of the most flavorful techniques in cooking, and when executed well, the sky is the limit.
Today I'm sharing my recipe for Herb Roasted Chicken with you. The vegetables you choose to roast with the chicken are versatile, as are the seasonings and fat used on the bird. Some recipes use olive oil and others softened butter. Both are effective for producing a crisp skin.
Make my recipe just the way it is, or use it as a guide and substitute the flavors you enjoy most. Cooking is all about experimenting and I hope you'll do just that.
I love cooking with my cast iron skillet, but if you don't have one, feel free to use a roasting pan or a glass 9 x 13 dish for this recipe. The skin of the chicken gets crispy and golden brown and the vegetables soak up all the juices, making this meal the most tender, comfort food feast.
Meanwhile, your entire home will beckon neighbors with its enticing aroma. Serve this for Sunday supper for an extra special sit down meal with the family.
The important thing to remember when cooking chicken is to understand that poultry must be cooked to an internal temperature of 165 degrees to be safe to eat.
Be sure to temp your meat before you eat!
Herb Roasted Chicken
1 4- to 5-pound whole chicken
1 cup each onion, celery and peeled carrots, roughly chopped
2-3 cloves of garlic, crushed
1 lemon, juice and hull
Salt and pepper
1 tbsp. each dried Basil and Oregano
1/2 cup chicken stock
For the gravy
1 cup chicken stock
2 tbsp. flour
2 tbsp. unsalted butter
Dress the bird by squeezing the juice of half a lemon over the outside, then place the other half of the lemon inside the cavity of the chicken. Next, slather the bird with olive oil and season it liberally with salt, pepper and dried herbs. If possible, dress the bird a day in advance, and when you're ready to cook it the next day, remove it from the refrigerator and allow it to reach room temperature before roasting.
Make a "bird nest" in your cast iron skillet by piling the chopped vegetables in the center. Season them with salt and pepper, and toss them all together with a teaspoon of olive oil. Perch the bird on the top, breast side up. Pour ½ cup of chicken stock into the pan. Roast in a 375-degree oven for 1 hour and 20-30 minutes. Before serving, allow the bird to rest 5 to 10 minutes. Remove the chicken from the vegetables and turn the oven up to 400 degrees. Roast the vegetables in the pan for about 10 minutes, until they are browned and crispy on top.
If desired, make a pan gravy with the drippings.
Remove the vegetables from the skillet and keep warm. Add 2 tablespoons of flour to the drippings and cook on medium heat, scraping the browned bits from the bottom of the pan. Slowly whisk in a cup of chicken stock and stir until thickened, seasoning with salt and pepper to taste. Add more stock if needed. Add two tablespoons of butter, and stir until it melts. Serve over rice, alongside the roasted chicken and vegetables.
Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, aspiring cooking-show host and writer. The personality behind the blog SomeKindaGood.com, she is a graduate of Georgia Southern University and is currently a student at Savannah Technical College's award-winning Culinary Institute of Savannah. Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.