Butterflied Cast Iron Chicken With Roasted Veggies
3 Carrots
3 Celery stalks
2 Yellow onions
1 Fennel bulb
Salt
Olive oil
Whole chicken
Fresh rosemary & thyme sprigs

Preheat the oven to 425 degrees

Clean and cut the carrots and celery into 1 inch pieces and the fennel and onions into wedges. Season the veggies with salt.

Heat your cast iron skillet over medium heat. When hot, add 2 tablespoons of olive oil.

Once the oil is hot, add all your seasoned veggies to the skillet. Let these cook a bit while we prep the chicken.

Prep the chicken: We will remove the spine of the chicken and take out the giblets

We will spread the bird out on a cutting board and season the inside and outside of the bird with salt.

Check the veggies: We don't want to get much color here, just want to sweat them out a bit, about 6 to 8 minutes.

We will remove the veggies and place in a bowl on the side.

Bring the heat up to medium-high, and add 2 more tablespoons of olive oil.

Once the oil is hot, we will place the bird into the skillet, skin-side down. We want to stay close here as we don't want to burn the skin, but do want a nice golden brown crust, about 2 to 4 minutes, checking regularly.

Once the chicken gets the color we want, we will remove it and place it on a plate or cutting board nearby.

Then we will add all the veggies back into the skillet, put the fresh herbs on top of the veggies, and then place the chicken on top of the veggies skin-side up.

We will put the skillet directly in the oven and let cook for roughly 45 minutes or until the internal temperature is 165 F.

Serve on a nice platter. Use the juice from the skillet as a sauce; you can cut it with a little chicken stock if the flavor is too intense.

Enjoy this butterflied cast iron chicken and roasted veggies from Michael Chernow.