Cast-Iron Skillet Roasted Chicken w/ Roasted Red Potatoes, Honey Dijon Carrots,...

Today's Menu: Cast-Iron Skillet Roasted Chicken w/ Roasted Red Potatoes, Honey Dijon Carrots, and Baked French Bread & Garlic Spread

I cut this recipe out of the paper back in the first week of June and just getting around to prepare it. Now I'm mad I took so long to try it, it turned out incredible! It's another one of those winner, winner Chicken Dinners! The Chicken was moist & tender and bursting with great flavor. Did I mention how moist it was? I actually served it right from cast iron skillet. The skillet kept it warm and the Chicken just kept soaking up those great juices. It was the first time I butterflied a Chicken like that. I butchered it a bit removing the spine but it wasn't a bad for a first attempt. Start by preheating your oven to 425 degrees. You just place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.

 In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up.  Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees.  Serve immediately or let cool and refrigerate. The leftovers are going to make some killer Chicken sandwiches for lunch tomorrow! They'll be plenty of leftovers as I'm the only one enjoying the dinner tonight, parents had plans elsewhere.

For side dishes I had Roasted red Potatoes, Honey Dijon Carrots, and Baked French Bread topped with Garlic Spread Butter. i purchased the Chicken and all the sides from walmart early this morning. I normally purchase Whole Grain or Harvest Grain Bread to go with my meals but this loaf of French Bread looked to good to pass up! My Roasted Red Potatoes recipe along with Skillet Chicken recipe are at the end of the post. The Carrots were frozen Green Giant Seasoned Steamers, microwave and done! For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some fresh Blue Berries.

Cast-Iron Skillet Roasted Chicken

1 (4-pound) whole chicken
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon ground black pepper

1. Preheat the oven to 425 degrees. Place the chicken breast side down on a cutting board. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
2. In a small bowl, mix together salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.
3. Set a large cast-iron skillet on a burner over medium-high heat. When the skillet it hot, add the chicken, breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up.
4. Transfer the skillet to the oven and roast the chicken for 30 to 40 minutes or until the thickest part reaches 165 degrees.
5. Serve immediately or let cool and refrigerate.



Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.