Cast Iron Chicken

2 people

2 People

0.25 Three pound young chicken (USDA Certified Organic and Certified Humane are the labels to look for)
0.25 lemon, quartered and seeds removed (Cooking lemon seeds can turn an entire dish bitter)
0.25 handful of fresh thyme
0.5 sprigs of rosemary
0.5 bunches of rainbow carrots (about 4 cups chopped)
0.5 pounds of brussels sprouts
0.25 medium onion (yellow, red, any will do!)
1 garlic cloves, divided
0.13 cup dry white wine
0.5 tablespoons olive oil, divided

Preheat oven to 400°
Peel and chop carrots and onions
Halve Brussels sprouts
Mince two cloves of garlic
Set the above aside in a bowl
Pat dry your chicken and remove any giblets in the cavity
Add 1 tablespoon of olive oil to a cold cast iron skillet
Add chicken to cold skillet
Untie chicken legs
Stuff cavity with thyme, rosemary, lemon and 2 smashed garlic cloves
Rub outer skin of breasts with 1/2 tablespoon of olive oil and sprinkle with sea salt
With legs untied, place chicken breast side down in cast iron skillet
Turn heat to medium high and brown chicken for 6-8 minutes (I find the crispiest results by adding chicken to skillet BEFORE turning heat on)
Turn heat off, flip chicken and tie the legs back together
Add vegetables to skillet, tucking in around the chicken
Pour white wine and remaining 1/2 tablespoon of olive oil over the vegetables and sprinkle with salt and pepper
Transfer to oven and roast for 1 hour, or until core temperature reaches 160°
Rest for 5-10 minutes
Carve and transfer to a platter