Cast Iron Chicken with Veggies

Okay, this my family’s absolute favorite way to eat chicken. And it’s my favorite way to prepare it for them because it’s simple, inexpensive, and I can use the carcass and bones to make the most glorious rich bone broth afterwards. It’s my ideal comfort food. It also happens to be my favorite thing to make and bring to someone else. A crowd pleaser for sure.

As the chicken roasts, it’s drippings baste the veggies underneath as it forms a savory sauce…all in one pan!

I think it would work with any oven safe pan or pot–like a dutch oven!

Ingredients:

A whole chicken (preferably organic/pastured)

Dried Rosemary

Dried Thyme

Salt and Pepper

Brussels Sprouts

White Onion (or any onion really!)

Baby gold potatoes (any potato will do, though)

Chicken Broth/Stock

2 TBS Avocado Oil/Butter

Directions:

1. Start by preheating your oven to 425 degrees. I usually use the convection setting here, so if you do not have a convection oven, then bump up your heat to 450. While the oven is preheating, heat a large cast iron skillet over medium high heat to get it nice and hot.
2. Pat your chicken dry and lay it breast side down in your pan to sear the skin and get it started. While it’s in the pan, season the underside liberally with all your spices, including salt and pepper. I just sprinkle generously from front to back. After 4-5 mins on the one side, flip the chicken over and repeat seasoning on the other side while it sears.
3. While the chicken is going, I start my veggies. Cut potatoes into bite size pieces, usually in half length-wise will do. Repeat the same with the Brussels. Then, cut the onion into chunks. It doesn’t have to be precise or pretty, they will cook down and most of them will blend into the sauce. If it stresses you out to multi-task like this, then you can prep the veggies ahead of time as well.
4. After 4-5 mins on second side, remove the chicken from pan and set aside briefly (I place on a large cutting board). Then, add your butter or oil to the hot pan and immediately toss in the veggies and mix to coat. Lastly, add in the broth and a generous sprinkle of salt.
5. Place the chicken on top and put it in the oven for 60 mins. (obviously the cooking time will vary based on the size of your chicken, but right around an hour is a sweet spot for a 3-4lb. chicken, in my experience.) If you are worried about it drying out, you can roast it breast side down which yields really juicy white meat, too!
6. To ensure the chicken is done, insert a knife into the skin connecting the thigh and breast area. If the juice runs clear, you’re good! If its still red or pink, give it more time.
7. Let it rest for at least 10 mins once you remove it from the oven. Carve and enjoy! Don’t neglect the drippings for dunking!

DO NOT THROW AWAY THE BONES!

I gather up everything that has been left behind–skin, bones, fat, whatever. Yes, even the bones left in my kids dishes! I throw them into the instant pot and cover it with filtered water along with a splash of ACV which helps draw out the collagen and minerals. Set it for 120 mins. When its done, strain and store in the fridge to use as a nutrition booster for dishes, or drink straight! It’s so nutrient dense and it is completely FREE to make using ingredients you already have and would otherwise throw away!