Cast Iron Chicken and Vegetables

Name: Cast Iron Chicken and Vegetables
Ingredients: 4 teaspoons, kosher salt; 1 tablespoon, chopped fresh thyme; 1 teaspoon, granulated garlic; 1 teaspoon, pepper; 1/2 teaspoon, smoked paprika; 1 (3½- to 4-pound), whole chicken, giblets discarded; 2 tablespoons, extra-virgin olive oil, divided; 1 pound small, Yukon Gold potatoes, unpeeled, halved; 1 (1-pound), fennel bulb, stalks discarded, bulb halved through root end and cut into 1-inch wedges; 1 , red onion, cut through root end into 1-inch wedges; 2 , carrots, peeled, halved lengthwise, then halved crosswise; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, chopped fresh parsley; 1 1/2 tablespoons, lemon juice; 1 , garlic clove, minced; 1 teaspoon, chopped fresh thyme; 1 teaspoon, kosher salt; 1/4 teaspoon, pepper; 1/4 teaspoon, smoked paprika

Main Courses
Chicken
Cast-Iron Skillet

By Matthew Fairman ･ Appears in Cook's Country February/March 2021

In need of a comforting supper to put a smile on your face? It doesn’t get any better than a perfectly roasted bird and vegetables cooked in the drippings.

SERVES 4

TIME 2 hours 10 minutes

Why This Recipe Works

This is a members' feature.