-
Main Ingredient: Chicken
-
Recipe by: Finex
The warmth and savoury smell coming from the longer roasting time will make your kitchen feel cozy and welcoming – especially during the winter months.
METHOD
- Place your Cast Iron Skillet in the oven, on a lower rack and heat to 250°C.
-
Rub olive oil all over the chicken then evenly sprinkle – inside and out – with salt and pepper. Place thyme sprigs in chicken cavity.
-
Once the oven has reached 250°C, wait 5-10 minutes for the skillet to fully heat before carefully placing the chicken in, breast side up. Set a timer for 15 minutes.
-
Peel and cut carrots into batonnets (approx. french-fry size)
-
Cut onion into 1/2 slices & disassemble
-
After chicken has roasted for 15 minutes, carefully add carrots and onions.
-
Reduce heat to 180°C and continue roasting until the chicken is golden brown, the vegetables are cooked and an instant-read thermometer inserted into the meaty part of the thigh reads 70 to 80 degrees: usually 1 – 1 1/2 hours. Larger birds may take longer.
-
Remove from oven and let rest for 10 minutes before serving. Enjoy!
