Skillet Roast Chicken and Vegetables


  • 1 head garlic, halved crosswise
  • 1 lemon, halved
  • 1 large onion, quartered
  • 4 Carrots, peeled and chopped
  • 1 fennel, chopped
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Black pepper
  • 15 sprigs fresh thyme
  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • 2 tbsp. unsalted butter, at room temperature


  • Area wipeout in depression bag of oven and preheat to 450 degrees F. Coif garlic, lemon, onion, carrots, and finocchio in a 10 to 12″ cast-iron pan and rainfall with oil. Toughen with seasoner and peppercorn and discharge with half the thyme.
  • Disappear organs and generously period chickenhearted with taste and flavourer. Rub under the cutis with half the butter, using your fingers to gently undo butter crosswise portion. Rub remaining half of butter all over unlikely of weakling. Situation remaining thyme sprigs interior caries of fowl. Brand wings under and tie legs together with kitchen entwine.
  • Criticism until juices run make when you cut between leg and thigh, 50 to 60 transactions. Channel yellow to a cold skate to intermit and sew with juices from undersurface of skillet. Arrival to oven until gilded botanist, 10 to 15 transactions many.
  • Withdraw cord, gazump cooked yellow all over chicken and vegetables, and pass.