Beth's Cast Iron Skillet Roast Chicken Recipe | ENTERTAINING WITH BETH
Learn how to make a wonderful chicken recipe; my cast iron skillet roast chicken with potatoes and vegetables. Great for a weeknight meal or party planning too!
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WATCH MORE CHICKEN DINNER RECIPES
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Cast-Iron Skillet Roast Chicken
WATCH MORE CHICKEN DINNER RECIPES
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Cast-Iron Skillet Roast Chicken
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SHOP THIS EPISODE:
Lodge Pre-Seasoned Skillet http://amzn.to/2bh98eg
Lodge Brush, Scrapper, Conditioning Oil: http://amzn.to/2b05mbr
BETH’S ROAST CHICKEN AND POTATOES
Serves 4
INGREDIENTS:
For Chicken:
1 whole 4lb (1800g), Kosher chicken
3 tbsp (45 ml) butter
1 garlic clove, minced
½ tsp salt
1 tsp (5 ml) fresh rosemary, minced
freshly cracked peper
For Vegetables:
1 Vidalia onion, cut into chunks
2 red potatoes, skin on, cut into chunks
2 sweet potatoes, skin on, cut into chunks
3 garlic cloves, sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) herbs de Provence
For Pan Sauce
¼ cup (60 ml) white wine
1 tsp (5 ml) Dijon mustard
½-3/4 cups (120ml-180ml) chicken broth
freshly cracked pepper
METHOD:
Preheat oven to 350F/(176C)
Allow chicken to come to room temperature. About 15 mins or so.
Melt butter, add garlic, salt, rosemary, and pepper. Set aside.
Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.
Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.
In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.
Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.
Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.
Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.
While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.
Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! .
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Well done. Perfect video.
I m from India I like your all videos tnx
Got to try ROAST CHICKEN AND POTATOES in a Cast Iron pan … Do you ever get any sticking in your cast iron pans because you us a dash of soap to clean them . I am new to cast iron and I have heard many times that you should never use soap in a seasoned cast iron ??
How beautiful!
I tried this and it came out perfect! Your recipes are so easy to follow. I also like how you always add alternatives to wine/alcohol for us non drinkers.
Everything looks fantastic, going to use this. Only comment is when you're using your knife, make sure you curl the fingers on your left hand into the claw, and not extended them out like that. that way if the knife slips, you won't cut your fingers.
Omg😳😳😋😋😋😋Yum I LOVE ALLLLLLLL HER DINNER RECIPES .((drooling)).if anyone sees my tongue over there somewhere PLEASE send it back. It fell out my mouth watching this video. DELICIOSO..IM starving now.
AWESOMENESS
Hi Beth! Would preheating the cast iron skillet in the oven make the chicken skin get crispier?
Take a kosher chicken, and add … butter! What, no bacon in the fridge?
Just kidding — it looks delicious.
Soap doesn't remove the seasoning from cast iron (no lye in soap anymore) but white wine does.
Where did you get the wooden cutting boards/serving platter? What brand is chef's knife are you using?
Thanks for the tip about Kosher chicken!
Use salt instead of soap……it won't ruin the seasoning and it cleans it well. It's awesome.
That bird sit at room temperature for 2 hours. It will still be ice cold at 15 minutes.
✨From the Netherlands!🍴👌
Thank you Bethy for that wonderful tip in section 11:07 about how to maintain a iron skillet and before that on how to clean it! Awesome! I loved that! I always wanted to know how to properly clean and care for your iron skillets. OMG! Thank you! Happy Thanksgiving! God bless you!☀🎉🍲
How many people will this feed?
Excellent idea to truss the legs!!! Thank you!!! Gonna do this w bone in breast for Sunday dinner!! Great family meals n desserts!!
Hey Beth! Just made this and it was a huge hit! Roasting it on each side makes a huge difference in my opinion. Can this also be done with turkey? … I mean the step where roasting it on each side first.
Watching this in 2019. The crossing the leg thing blew my mind! I always struggle to tie it with a string!
To make your chicken extra extra juicy you can spatchcock your chicken so it cooks quicker. What that means is that you remove the spine and flatten the keel bone
This looks amazing! Can't wait to try it!
Hello Beth, would it be possible to get the printed copy please? Thank in advanced 😁
this is a great meal my whole family loves it.thanks for sharing it with us
Lovely looking
Is it too late to enter the giveaway? lol
Found your channel just now, subscribed immediately. Loving it already. Thanks for your recipes. I definitely need a cast iron skillet.
Thanks so much!! This was delicious! My 7 year old said, This is almost to good to eat!!
Making this chicken right now! Can’t wait to see how it turns out. Thanks for so graciously sharing your recipes!
Low and Slow, exactly!!
Roast chicken from prep to clean-up, with easy-to-follow instructions and tips, this channel is amazing! Thank you Beth.
Do you Still do the giveaways 😂😂
Beth…. I tried your recipe… The results are AMAZING… My best chicken ever. Thank you so much for posting
Just made this chicken and I can tell you it was amazing!! My dogs and cat went crazy and my husband and I had to fight them off! (I actually shared some with them although I did it begrudgingly) It was like a fine wine but it was a fine chicken! I couldn’t get a kosher one but an organic one from Costco was excellent. I had the cast iron pan although it was a bigger one. My chicken was big thank goodness. I can’t say enough about this chicken….yum…..
Has anyone done this with the veggies? An hour and a half seems way too long to roast veggies but maybe it's ok because of the lower temperature? Just wondering. Thanks!
Scrumptious dinner 💕
NO SOAP ON CAST IRON PLEASE!
Amazing recipe though!
When I use a cast iron skillet (not specifically a pie pan) to bake an apple pie my crust is blackish and gets blacker as each days goes by! What’s happening? This makes me very hesitant to make this hearty investment in a cast iron pie dish. Thanks, Jan
Bout to make this chicken TODAY!!😻
Thanks for the cooking tips, looking forward to using my favorite cast iron pan and roasting a juicy chicken tonight :-). I love the idea of using one utensil to prepare dinner.
Thanks so much Beth. Looks delicious😘
This weekend I'm having a friend's Christmas dinner and I will try this recipe. Thanks!
This looks so nice and tender. I haven't seen this with the others. Brown and well cooked. 💕❤💗❤💕
It's funny how other's pronounce Vidalia. People in Vidalia pronounce it (Vie-dell-yah) Thanks for the tip though 😀
Yum!!!
Hi Beth, I live in So Cal. Where can I find kosher chicken?