Holiday Roast Chicken

No butter needed for crispy skin with my cast iron secret!
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READ THE RECIPE BELOW

Pat dry chicken and rub with salt and dried herbs, inside cavity and all over skin (1 teaspoon per pound of bird)
Let sit for 6-24 hours in the fridge
Preheat oven to 425°
In a small bowl combine juice of 1/2 orange, 1 tablespoon of maple syrup and 1 cup of cranberries and set aside while you chop vegetables
Using a large cast iron skillet, add two tablespoons of olive oil
Place chicken breast side down in cast iron (before turning on heat, this ensures you get a nice crispy skin)
Cook for 5 minutes over medium high heat until chicken is nicely browned
Flip bird and stuff cavity with fresh sprigs of herb, garlic bulb and lemon slices
Tie legs together and tuck wings under the body
Arrange chopped vegetables around the chicken and pour the cranberry orange juice mixture evenly over the vegetables
Roast for 1 hour or until chicken reaches 160°
Garnish with flaky sea salt and squeeze of lemon (optional)

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