Roast Chicken in a Cast Iron Skillet
Are you new to Cooking Traditional "Nutrient Dense" Foods, feel overwhelmed, and don't know where to start? Learn how to cook a roast chicken, which leads to the makings for chicken bone broth.
Servings: 4 servings
Ingredients
- 1 Raw whole chicken 2-4 pounds in weight
- 3-4 Potatoes, unpeeled cut in half and then each half cut in quarters
- 6 Carrots, peeled cut into thirds
- 4 Onions, peeled cut into quarters
- 1/4 cup Butter, melted
- 2 teaspoons Coarse ground Celtic sea salt
- 1 teaspoon Ground black pepper
Instructions
- Preheat oven to 425°F (218°C).
- Place carrots on the bottom of the cast iron pan to create a rack.
- Salt the chicken cavity with 1 teaspoon of salt.
- Place chicken on top of carrots into the pan. Tuck the wings under the chicken body. (See video.) Tie chicken legs together with twine.
- Place onions and potatoes around chicken in pan.
- Brush melted butter over chicken and vegetables. Sprinkle with salt and pepper.
- Place pan into the oven. Lower oven temperature to 375°F (191°C). Cook chicken to an internal temperature of 165°F-185°F (74°C-85°C) or until the juices run clear and there is no sign of pink or red meat when the chicken is sliced. Enjoy!
Video
Notes
Find this recipe and video at https://marysnest.com/new-to-cooking-traditional-nutrient-dense-foods-start-with-a-roast-chicken
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2019 Mary's Nest, LLC, All Rights Reserved
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
