Cast Iron Roast Chicken

Roast Chicken

Prep Time: 30 Minutes Serves 3-4

Ingredients:

1 whole chicken

1 stick of butter

1 tbsp fresh thyme

1 tbsp fresh sage

1 tbsp fresh rosemary

6 yukon potatoes

1 large carrot

3 medium turnips

2 large parsnips

Salt and Pepper

Directions:

1. Leave the chicken uncovered in the fridge overnight. Let the butter soften on the counter overnight.
2. The next morning, take your softened butter and mix in your minced thyme, sage, and rosemary to create your compound butter.
3. Peel the carrots, turnips, and parsnips. Cut the carrots and parsnips into ¾” thick length wise. Cut the potatoes in half. Cut the turnips into quarters. Try to make the vegetables consistent to ensure they all cook evenly. Arrange on the bottom of a 10” cast iron skillet.
4. Take a small paring knife and gently cut the membrane between the chicken breast meat and the skin. Using your hands, work outwardly to create a small separation between the meat and the skin. Rub your compound butter into the separated area you’ve created, save a little bit for the outside. Season generously with salt and pepper. Place the chicken on top of the vegetables in the cast iron skillet.
5. Using the M Series Wolf Oven, you can use the gourmet roasting-poultry setting with the built in temperature probe. Place the probe into the thickest part of the chicken thigh and the oven will alert you when the chicken is of the correct cooked temperature. Carefully remove the chicken from the oven and let it rest for 10 minutes. Stir Vegetables, carve chicken and serve.