Ingredients:

• 1 3-4lb organic Chicken

• 1 lemon 

• 1 shallot 

• ½ onion 

• 3-4 garlic cloves

• I cup olive oil 

• Fresh herbs like Oregano, Parsley, Thyme

  
  

ROASTED CHICKEN

Directions:

• Preheat oven to 425 degrees

• Dry the bird so it’s really dry

• Place bird in Cast Iron Skillet 10-12 inch

• Salt and Pepper both sides well

• In Chicken cavity add, ½ lemon, 1 shallot, 3-4 garlic gloves, ½ onion 

• Place any fresh herbs you may have –– in cavity too. Keep a few Thyme sprigs.

• Either place small new potatoes around chicken or any vegetable like carrots or leeks, onions. 

• Drizzle whole bird with olive oil 

• Cook bird for close to 1 hour – everything should be lovely and browned but not burnt. You can check a half hour in and turn it if you like

• Once done, you need the bird to have the juices run clear or 165 degrees with a thermometer 

• Remove from oven, and let the chicken cool for at least 10-15 min. 

• Transfer to a cutting board and slice away. 

• Squeeze remainder of lemon on top and some chopped thyme