The Perfect Roast Chicken
 
 
Serves: 4 servings
Ingredients
  • 1 tablespoon lemon zest
  • 3 teaspoons kosher salt, divided
  • 1 (5-pound) whole chicken, giblets removed
  • ½ lemon
  • 1 (16-ounce) package carrots, peeled and cut into 5-inch pieces
  • 1 large sweet onion, cut into wedges
  • 1 head garlic, halved
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • ½ teaspoon ground black pepper
  • Garnish: fresh thyme sprigs
Instructions
  1. In a small bowl, combine zest and 2 teaspoons salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon half inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight.
  2. Preheat oven to 425°. Let chicken stand at room temperature for 30 minutes.
  3. Place carrots, onion, garlic, and thyme in a 12-inch cast-iron skillet. Place chicken on top of vegetables. Rub chicken with oil, and sprinkle with remaining 1 teaspoon salt.
  4. Bake until a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes.
  5. Remove chicken, carrots, and garlic from skillet; whisk in flour. Pour in broth, and cook over medium heat, whisking constantly, until thickened. Stir in pepper. Serve gravy with chicken. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/the-perfect-roast-chicken/