Whole Roasted Skillet Chicken
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recipe by Joni Gomes https://foodbyjonister.com/
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- Total Time
- 2hrs 10mins
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- Serves
- 4
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- Calories
- 259
This whole roasted chicken is a great example of how Sunday meal prep can set you up for an awesome week ahead! This dish is best served with roast vegetables.
Inspired by: http://foodbyjonister.com/recipe/whole-roasted-skillet-chicken/recipe updated 17 Feb 2022
Ingredients
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- Whole chicken
- 1
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- Butter
- 3 tablespoons
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- Garlic clove
- 1
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- Fresh parsley
- 30 g
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- Dill
- 30 g
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- Salt
- 1 tablespoon
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- Black pepper
- 1 tablespoon
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- Salt & pepper
- 1 pinch
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- Apple cider vinegar
- 3 tablespoons
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- Chicken stock
- 120 ml
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- Water
- 120 ml
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- Dijon mustard
- 1 tablespoon
Tools
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Oven
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Stove
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Paper towels
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Cutting board
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Large cast iron skillet
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-
Saucepan
Step preview
- Pat dry a clean cutting board with paper towels
- Pre-heat oven - 175°C
- Add butter, garlic clove, fresh parsley, dill, salt and black pepper to a clean saucepan
- Heat gently until completely melted and turn off heat - medium heat
- Stuff two thirds of butter into chicken
- Rub the rest of butter onto chicken until coated
- Sprinkle with salt & pepper
- Prepare a clean large cast iron skillet
- Roast - 1 hr 30 min, 175°C
- Once the chicken is done, remove the skillet from the oven and move the chicken from the skillet onto a cutting board
- Let rest cutting board - 10 min
- Heat large cast iron skillet - medium heat
- Add apple cider vinegar, chicken stock and water to the large cast iron skillet
- Using a whisk, gently scrape any bits from the bottom of the skillet and mix the gravy
- Simmer - 10 min
- Mix in dijon mustard to the large cast iron skillet thoroughly
- Simmer until thickened - 10 min, medium heat
- After the chicken had some time to rest, grab a sharp chef's knife and cut the chicken into portions. Start by cutting the legs and wings off, then the breasts and any other meat that is still attached
- Plate yourself some chicken, vegetables and spoon over the yummy pan jus!