Cast Iron Chicken and Vegetables | America's Test Kitchen

Name: Cast Iron Chicken and Vegetables | America's Test Kitchen
Total time: 130 min
Ingredients: 4 teaspoons kosher salt; 1 tablespoon chopped fresh thyme; 1 teaspoon granulated garlic; 1 teaspoon pepper; 1/2 teaspoon smoked paprika; 1 (3½- to 4-pound) whole chicken, giblets discarded; 2 tablespoons extra-virgin olive oil, divided; 1 pound small Yukon Gold potatoes, unpeeled, halved; 1 (1-pound) fennel bulb, stalks discarded, bulb halved through root end and cut into 1-inch wedges; 1 red onion, cut through root end into 1-inch wedges; 2 carrots, peeled, halved lengthwise, then halved crosswise; 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh parsley; 1 1/2 tablespoons lemon juice; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme; 1 teaspoon kosher salt; 1/4 teaspoon pepper; 1/4 teaspoon smoked paprika

www.americastestkitchen.com

In need of a comforting supper to put a smile on your face? It doesn’t get any better than a perfectly roasted bird and vegetables cooked in the drippings.

Keywords

Main Courses
Chicken
Cast-Iron Skillet

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Ingredients

4 teaspoons kosher salt
1 tablespoon chopped fresh thyme
1 teaspoon granulated garlic
1 teaspoon pepper
1/2 teaspoon smoked paprika
1 (3½- to 4-pound) whole chicken, giblets discarded
2 tablespoons extra-virgin olive oil, divided
1 pound small Yukon Gold potatoes, unpeeled, halved
1 (1-pound) fennel bulb, stalks discarded, bulb halved through root end and cut into 1-inch wedges
1 red onion, cut through root end into 1-inch wedges
2 carrots, peeled, halved lengthwise, then halved crosswise
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika