If you want easy and simple, we’ve got your Thanksgiving covered! Sometimes the thought of an all day turkey can be daunting. Most of us this year are not having a large gathering for the holidays. I’ve decided to share an easy and simple crowd pleaser- roasted chicken. I am a HUGE fan of my cast-iron skillet. I use it all the time, many are intimidated by it, but once you know how to season it and clean it you’re all set.
Ingredients
Method
- Pat dry the chicken with paper towel. Sprinkle salt and pepper all over the chicken, include its cavity and the back.
- Transfer the chicken to a roasting pan, tuck the wing tips behind the shoulders.
- Cover with plastic wrap and let the chicken marinade for at least 1 day (maximum 2 days) in the fridge.
- When ready to cook, take the chicken out and leave it at room temperature for 10-15 minutes
- Pre-heat oven to 450F
- Pat dry the chicken with a clean paper towel. Leave 1-2 sprigs of fresh thyme inside its cavity.
- Add the remaining thyme, carrots and onions in a roasting pan or a cast-iron skillet. Put the chicken, breast side up on top of the vegetables.
- Place the chicken on the center rack of the oven and roast for 30 minutes.
- After 30 minutes, raise temperature of the oven to 460F. Take the chicken out and use two spatulas to carefully flip it over.
- Return the chicken to the oven and roast for another 15 minutes.
- After 15 minutes, take the chicken out again and flip it back. Return the chicken to the oven and continue cooking for another 5-10 minutes. The breast should turn into golden brown or deep brown color.
- Take the chicken out of the oven and let it rest for 10 minutes then transfer it to a serving platter.
- Serve chicken immediately with the roasted roasted carrots & onions. Pour the drippings over the chicken right before you're ready to serve.
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