Skillet Roasted Chicken

There is something about a whole chicken roasting in the oven that just makes you feel like your home. It is the quintessential supper, a dish that grandma used to make on a chilly winter evening, maybe while talking about life in the "old country", whatever country that may be. It's a comfort food that will never go out of style no matter what age you are or where your from. Nearly every culture has some form of small roasted fowl, and every one we've tried reminds us of home. We love roasting a whole chicken, even though we don't do it as often as we'd like since it takes quite awhile.

The aroma of a roasting bird makes the entire house smell amazing and the sizzle coming from the oven makes you drool with anticipation! There are many ways to roast your chicken, pan roast with or without a roasting rack, stuffed, cooked on a bed of root vegetables and a variety of herbs and spices and rubs, in a slow cooker or dutch oven or any dozens of other ways. We are somewhat purist when it comes to roasting chickens. A little butter, rosemary, lemon, garlic, salt and pepper. Then a little more butter. Then its fire and forget, just drop it in the preheated oven and carve it up when its done. That's it folks! Simple and perfect every time. As for cooking technique, we like like it nestled on a bed of potatoes and onions in a big cast iron skillet. This is actually a great excuse to buy one (or in our case, a bigger one!). Since Charisse is not a huge gravy fan this suits us just right. All the fantastic juices are soaked up by the veggies and potatoes and re-soaked up by the chicken so its juicy and tender. If you are a gravy lover than we suggest that you roast your bird in a roasting pan so you can cook up your sauce post cooking.  This is an amazingly easy meal that is always sure to impress! And in answer to our dear friend, yes the whole chicken comes pre-assembled!

Pictures and Recipe after the break