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Recipe and photos from my daughter, Nancy Hartman of Tigard, Oregon. A perfectly roasted chicken that is tender and juicy, and another great recipe to use with your cast-iron pans.
More great
Poultry Recipes and learn how to
Brine Poultry for a moister and tastier dish.
Roasted Whole Chicken and Vegetables
Recipe Type:
Poultry,
Cast-Iron Cooking ,
Potatoes,
Squash
Yields: 4 servings
Prep time: 15 min
Cook time: 1 hr
Ingredients:
1 (4 to 5 pound) large chicken for roasting
Chicken Rub (see recipe below)
2 large carrots, cut into chunks
2 large
potatoes, cut into chunks
1 parsnip, cut into chunked
1/2 butternut
squash , cut into chunks
1 medium
onion, cut into chunks
1/4 cup
olive oil
*
The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
Preheat oven to 350 degrees F. In a deep cast iron skillet or cast-iron Dutch oven (any large soup pot may be used), place a round roasting
rack.
Remove gizzards and cut off any excess fat from chicken. Place chicken breast
onto roasting rack in your cooking pot, tucking the legs under the chicken.
In a small bowl, make Chicken Rub by blending curry, sage, rosemary, coriander,
thyme, and garlic together; then vigorously rub all over the outside skin of the
chicken. Place prepared vegetables around chicken. NOTE:
Be sure to use large chunks of vegetables, since you will be slow roasting.
Blend the remaining Chicken Rub with 1/4 cup of olive oil to make a baste; set aside.
Cook the chicken and vegetables, covered, for approximately 1 hour. Every 20
minutes, check the chicken and liberally baste all vegetables and chicken skin
with the Chicken Rub/Olive Oil paste.
After 1 hour, uncover and cook for an additional 15 minutes to half hour or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Makes 4 servings.
Chicken Rub:
1 teaspoon curry powder
1 teaspoon dried
sage
1 teaspoon dried
rosemary
1 teaspoon dried coriander
1 teaspoon dried
thyme
1 clove
garlic, finely crushed or chopped
In a small bowl, combine the curry powder, sage, rosemary,
coriander, thyme, and garlic.
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