CAST IRON ROAST CHICKEN

Cast Iron Roast Chicken image

Number Of Ingredients 10

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1 piece 4-5 lb roasting chicken
2 pounds Small Potatoes - baby red, fingerling, etc. cut in half
3 heads Sweet onions - cut into small wedges
4 tablespoons Rosemary and thyme chopped
4 tablespoons Melted butter
2 tablespoons cracked pepper
2 tablespoons kosher salt
2 pieces Lemons
1/4 cup Olive oil
10 pieces Sage leaves

Steps:

Let chicken sit uncovered in fridge for one day before cooking. Pat dry and season inside and out with salt and pepper. Tie legs together with twine and tuck wings under.
Place rack in upper third of oven. Set a 12" cast iron skillet or dutch oven in center of oven, preheat to 425 degrees. In meantime, toss potatoes, onions, rosemary, thyme, half of the lemon wedges, some olive oil and one half the melted butter together. Season with salt and pepper.
Once oven is hot lightly coat chicken with half of remaining oil and stuff inside of chicken with some lemon wedges and sage leaves. Drizzle remaining oil into hot skillet to help prevent chicken from sticking, place chicken in center of skillet breast up and arrange potatoes, onions and lemons around chicken in skillet.
Roast until potatoes are golden brown and thermometer inserted into the breast reads 155 degrees, about one hour total cooking time. Take chicken out, tipping to let juices run into the skillet, place chicken on a board and let rest lightly tented for 20-30 mins. Leave potatoes and onions in oven while chicken rests so they crisp up. Carve chicken and serve with chicken.