Skillet-Roasted Chicken with Vegetables
Total Time: 1 hour
- 1 organic, free-range chicken, (3-4 pound), patted dry and brought to room temperature
- 4 garlic cloves, sliced in half
- 2 large fresh rosemary sprigs
- 2 large fresh thyme sprigs
- 1/2 lemon
- 3 tablespoons grass-fed butter
- 2 tablespoons unrefined sea salt
- 1 tablespoon freshly ground black pepper
- 3 large carrots, chopped rustically into 1 inch chunks
- 4 small potatoes, quartered
- 1 medium sweet onion, chopped
- 1 tablespoon extra virgin olive oil
- 1/4 cup white wine
- 1 teaspoon whole grain mustard
- Remove any giblets from inside the chicken cavity. Pat the chicken dry and refrigerate uncovered overnight, then bring to room temp an hour before cooking. This step yields you an extra-crispy chicken.
- Preheat oven to 475 degrees.
- Place half the garlic, 1 sprig rosemary, 1 sprig thyme, and the lemon inside the cavity of the chicken.
- Place small pats of half the butter under the skin, in 6 places around the chicken. Do the same with the remaining garlic.
- Season the chicken with half of the salt and pepper, all over, including inside the cavity.
- Toss the vegetables in the olive oil, and season with the remaining salt and pepper. Chop the remaining rosemary and toss with the vegetables.
- Line the bottom of a skillet with the vegetables. Place the chicken on top of the vegetables.
- Roast for 45 minutes without opening the oven door before checking for doneness. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (but not touching bone) reads 165 degrees, or when juices run clear after piercing the thigh with a sharp knife. To crisp up the skin, throw the oven on broil for a 2-3 minutes before removing, but be sure to keep an eye on it and avoiding burning.
- Transfer the chicken and the vegetables to a serving platter, and reserve the cooking juices in the skillet.
- Put the skillet, with the juices, on a burner on medium-high. Add the remining butter, and when melted, add the remaining thyme. Stir frequently, while cooking for about 1 minute. Add the wine and mustard and stir, scraping up any brown bits from the pan. Let the sauce reduce for another 2 minutes. Taste for seasoning and add salt or pepper as necessary.
- To serve, spoon the sauce over the chicken, 1 tablespoon per serving.
Chicken has an incredible amount of protein for its low calorie content. Organic, cage-free chicken is now widely available, and can be procured at most supermarkets for about $5-6 per chicken. Chicken is also loaded with essential vitamins and minerals, especially B vitamins, which are helpful in preventing cataracts, boosting energy and immunity, and skin disorders. Diets high in chicken and fish have also been found to be more effective in cancer prevention, as high consumption of red meats can lead to increased risks. Don’t let your absorption of all chicken has to offer end after the roasted meat is enjoyed. Toss the picked carcass into a pot, cover it with water, add celery, onions, garlic, bay leaf and salt and let the stock cook for a few hours. This will yield you a beautifully collagen-rich broth, which helps to keep nails strong and is important for joint health.