Name: Cast Iron Roast Chicken With Root Vegetables Recipe
Total time: 60 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

An easy one-pot dinner of roast chicken, carrots, parsnips, garlic and herbs. The chicken is crisp on the outside and juicy and flavorful. The parsnips and carrots are roasted perfectly in the chicken drippings. 

How to make Cast Iron Roast Chicken With Root Vegetables Recipe

Savor The Best

Crawler

American

<p>An easy one-pot dinner of roast chicken, carrots, parsnips, garlic and herbs. The chicken is crisp on the outside and juicy and flavorful. The parsnips and carrots are roasted perfectly in the chicken drippings. </p>

Non Vegetarian

Medium carrot,  peeled

Medium parsnips,  peeled

Cloves garlic

White wine

Kosher salt

Fresh ground black pepper

Each, chopped fresh thyme and rosemary

Chicken thighs with legs attached

Olive oil

Smokey paprica

Thyme and rosemary sprigs for garnish

step 1

Add the carrots, parsnips and garlic to the bottom of the cast iron skillet. Pore the white wine over the top of the vegetables and season with the salt, black pepper and herbs.

step 2

Using paper towels, wipe the chicken dry and rub the outside surfaces with olive oil. Place the chicken on top of the vegetables and season with the salt, pepper and paprika.

step 3

Transfer the skillet to the middle rack of the oven and roast for 45 minutes.

step 4

Remove the skillet from the oven and check the internal temperature at the thickest part of the thigh without touching the bone. It should register between 170f and 180f. Remove the chicken and vegetables from the skillet, cover with foil and allow to rest for 10 minutes before serving. Garnish with sprigs of thyme and rosemary.

step 5