Beth's Cast Iron Skillet Roast Chicken Recipe | ENTERTAINING WITH BETH



Learn how to make a wonderful chicken recipe; my cast iron skillet roast chicken with potatoes and vegetables. Great for a weeknight meal or party planning too!

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WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe http://bit.ly/2xA31RM
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15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9
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Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN

WATCH MORE CHICKEN DINNER RECIPES
Cashew Chicken Recipe http://bit.ly/2xA31RM
White Wine Chicken Recipe http://bit.ly/2J88DE5
15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9
Orange Chicken Recipe http://bit.ly/2lJWg5w
Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN

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Lodge Pre-Seasoned Skillet http://amzn.to/2bh98eg
Lodge Brush, Scrapper, Conditioning Oil: http://amzn.to/2b05mbr

BETH’S ROAST CHICKEN AND POTATOES
Serves 4

INGREDIENTS:

For Chicken:
1 whole 4lb (1800g), Kosher chicken
3 tbsp (45 ml) butter
1 garlic clove, minced
½ tsp salt
1 tsp (5 ml) fresh rosemary, minced
freshly cracked peper

For Vegetables:
1 Vidalia onion, cut into chunks
2 red potatoes, skin on, cut into chunks
2 sweet potatoes, skin on, cut into chunks
3 garlic cloves, sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) herbs de Provence

For Pan Sauce
¼ cup (60 ml) white wine
1 tsp (5 ml) Dijon mustard
½-3/4 cups (120ml-180ml) chicken broth
freshly cracked pepper

METHOD:
Preheat oven to 350F/(176C)

Allow chicken to come to room temperature. About 15 mins or so.

Melt butter, add garlic, salt, rosemary, and pepper. Set aside.

Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.

Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.

In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.

Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.

Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.

Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.

While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.

Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!

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  • I made this today for company and it was the best chicken I’ve ever tasted! I got so many compliments. I used the wrong kind of potatoes and they turned out very tough but the chicken was so good that I was heartily forgiven 😂

    Aunt Neenee 24/10/2022 am9:22
  • You are amazing I'm going to make this on Sunday! Thank you!

    John Cassani 24/10/2022 am9:22
  • You are amazing cooker
    Thank you for so much tip
    Loved
    God bless

    Flower Grace 24/10/2022 am9:22
  • This is the best YouTube recipe for roast chicken I’ve seen for several reasons. Number one it’s simple and traditional. A lot of these New Age recipes try to do flashy things like shoving lemons and fruits and stuff into the cavity. It is purely fashion and actually makes the pan juice bitter. I am also a huge fan of using cast iron and having a simultaneous veg side dish amd gravy. Balance is important. She’s also choosing the correct onions and potatoes for this recipe. The subtle nuances make all the difference in the world. The icing on the cake is low and slow. Even the celebrity chefs are doing it wrong and you risk not cooking the dark meat well and having pink or red surprises when you cut it open. I trust my eyes more than I trust a thermometer that could be faulty or broken. Thank you for this!

    Lyle DeColyse 24/10/2022 am9:22
  • New subcribe .Please mychenek

    Rongpivlog 24/10/2022 am9:22
  • 👌🏾👌🏾👌🏾👌🏾👌🏾

    Neen 24/10/2022 am9:22
  • I love this dinner! Thank you for sharing, Beth! Yummy!

    Lei Oakes 24/10/2022 am9:22
  • Great video! Love lodge!!!!!!!

    John Agen 24/10/2022 am9:22
  • 8:44 yesss Beth! im all about the down and dirrty way🙌

    Mami 247 24/10/2022 am9:22
  • So delicious..

    Simple Cooking with Jobay 24/10/2022 am9:22
  • Made it today. And everyone loved it ! The chicken was so soft and delicious! Thanks a lot for the receipt !

    Anastasia Schulz 24/10/2022 am9:22
  • Great video!!!❤️ Love these recipes and my cast iron skillets…they are the true work horse in my kitchen!🍳

    Pamela Groves 24/10/2022 am9:22
  • Leftovers?🥴

    Gumas Master 24/10/2022 am9:22
  • I just found this channel last week. Right now I have this dinner in the oven. It smells and looks amazing. I've also made the chicken piccata and that was amazing. I made your roasted smashed baby red potatoes, amazing. And a parsley and lemon pasta dish. I forget what you called it. However, it was amazing. Thanks to you we've been eating real good around here. Thanks.

    Byron Jolly 24/10/2022 am9:22
  • What a wonderful way to truss a chicken! I couldn't live without my cast iron skillets…I don't know how to fry, etc. with anything other than a cast iron skillet. Small ones are essential for cornbread as far as I'm concerned. Diane in NC

    Jimmie Patrum 24/10/2022 am9:22
  • I like my chicken 🐓 crisp skin!

    Stylish 101 24/10/2022 am9:22
  • My favorite Sunday night dinner…I add canned mushrooms to the pan sauce, and a touch of almond creme or half and half…YUM! I also add sage on top of the bird…and sometimes vary the spices I use. All so GOOD!

    S'zanne Reynolds 24/10/2022 am9:22
  • Can't wait to try this one, Beth–another great recipe, merci! x.

    Spark1221 24/10/2022 am9:22
  • What about preheating the cast iron pan

    ahmednawaf nifu 24/10/2022 am9:22
  • How many pounds is the chicken ?

    fastricky69 24/10/2022 am9:22
  • This is great tried it several times and even added my own flair!

    MB 24/10/2022 am9:22
  • Followed the recipe, but skin wasn't crispy.

    Rlynn Schmollinger 24/10/2022 am9:22
  • I've just come across Beth's channel and I'm already obsessed!

    Ethan Walker 24/10/2022 am9:22
  • Someone please explain to me why there's still people that don't use cast iron?

    Dennis 24/10/2022 am9:22
  • What a great pity yanks have have so much trouble with plain English?

    David Cooke 24/10/2022 am9:22
  • LOVE the natural "truss" method! Never seen it done before!

    Thomas Davie 24/10/2022 am9:22
  • Best roast chicken recipe ever, thank you Beth! No matter how many times I make it; it continues to leave my family and guests in awe!

    Yassely Oliva 24/10/2022 am9:22
  • Best Roast Chicken recipe and method ever!

    Bruiser48 24/10/2022 am9:22
  • This meal is absolutely everything you could ask for. The amount of work is minimal, but the outcome is like you slaved all day in the kitchen. I made this for my wife for our 28th anniversary, it was a hit. She raved about the flavor of both the chicken and the veggies. I thank you for helping make my anniversary a success!

    Mark Gadomski 24/10/2022 am9:22
  • Oh my goodness!! First time preparing a roasted chicken and it was so good I was impressed!!!! Thank you so much! Greetings from Guatemala.

    Lissa Polanco 24/10/2022 am9:22
  • Awesome!

    David M 24/10/2022 am9:22
  • It looks delicious, thank you I will make

    Fabian Echagaray 24/10/2022 am9:22