Skillet Roasted Chicken
2 tablespoon fresh rosemary ( plus five more 5 sprigs)
2 clove garlic
1 lemon (zested)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon lemon juice
1 Whole chicken (3 – 4 lbs)
2 pound red potatoes (scrubbed and halved (quartered if large)
1 dash sea salt ( to taste)
1 dash Fresh ground black pepper ( to taste)
- Position a rack in the center of the oven and preheat to 400F.
- Using a mortar and pestle, crush together the 2 tablespoons rosemary, garlic, and lemon zest until they form a paste. Place paste in a bowl and whisk in olive oil, balsamic vinegar, maple syrup, and lemon juice.
- Remove neck and giblets from chicken, then rinse and pat dry. Rub the body and neck cavity with salt and pepper. Loosen skin and rub rosemary mixture under the skin over the breast, thighs, and legs. Halve the lemon you’ve zested and place one half in the cavity, along with the five sprigs of rosemary.
- Place the potatoes in a 10 or 12 inch cast iron skillet. Season with salt and pepper, then place the chicken, breast side up, on top of the potatoes. Roast in the oven for 55-65 minutes for a four pound bird. Add roughly eight minutes for each additional pound. After 20 minutes, baste the chicken with the pan juices. Repeat 20 minutes later. Roast until a meat thermometer inserted in the thickest part of the thigh reads 170-175F and the juices run clear. If you want the meat a tad more tender roast to 180F.
- Remove the chicken from the pan and place it on a sheet of foil to rest for five minutes. Return the skillet to the oven and reduce the heat to 300F to keep warm. After carving the chicken, place it on a warmed plates with the potatoes. Spoon some of the pan juices over top and serve.