Cast Iron Baked Chicken on a Nest of Veggies
- one whole roasting chicken (4-5 lbs)
- 4 Tbs. olive oil
- seasonings: i used onion powder, garlic powder, and italian seasoning
- salt and pepper
- 1/2 c. onion
- 1-2 stalks celery
- 4 small potatoes, quartered
- 1 large sweet potato, sliced into 1″ slices
- 1 cup baby carrots
- 1/2 c. mushrooms, halved
- 2 Tbs. olive oil
- 1 c. kale
Place 2 Tbs. olive oil in pan and put it in the oven to preheat to 425 while you slice your veggies and prepare your chicken. With 4 Tbs. olive oil, rub skin and put in cavity of chicken. Add onion and celery to cavity. Sprinkle bird with seasonings.
Remove pan when hot, add veggies (except kale) to bottom of the pan and place the chicken on top. Return to oven and cook for about 45 minutes or till thermometer reads 155. Remove the chicken from the pan to a platter to rest, covered, for about 30 minutes. Turn off the oven and add the kale to the pan of veggies. Toss to coat with broth. Return the pan to the oven.
Cut chicken into pieces and serve over veggies.
Recipe adapted from http://lifeinrecipes.com/2012/08/31/where-have-you-been-all-my-life-cast-iron-roast-chicken/
excited for chicken!!
healthyeatsforus 