Crispy Whole Roasted Chicken

Yield: 4

Author: The Hungry Hooker

Print

With ImageWithout Image

Crispy Whole Roasted Chicken

Cook time: 1 H & 5 MTotal time: 1 H & 5 M

Ingredients

• 3.5 lb whole chicken
• 3 yukon gold potatoes, diced
• 4 stalks celery, diced
• 4 carrots, diced
• 1/2 onion, diced
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
• 1/4 cup Kettle & Fire Chicken Broth
• Fresh lemon juice, for garnish
• seasoning for the chicken:
• 1 tbsp dried parsley
• 1 tsp Italian seasoning
• 2 tsp salt
• 1 tsp pepper
• 1 tsp paprika

Instructions

1. Preheat oven to 450 degrees.
2. In a cast iron skillet, add potatoes, celery, carrots, and onion. Drizzle 1/4 cup olive oil over the vegetables and season with salt and pepper. Toss the ingredients to combine. Pour 1/4 cup of Kettle & Fire Chicken Broth over the vegetable mixture.
3. Place the whole chicken over the vegetable mixture and pat the chicken dry with a paper towel. The key to crispy skin is making sure the chicken is dry before seasoning.
4. Once the chicken is dry, drizzle about 1 tbsp olive oil on the chicken and massage it onto the skin.
5. Generously season the chicken with the Chicken Seasoning mixture. Make sure to get the seasoning in all the nooks and crannies of the chicken.
6. Place the skillet into the oven to bake for 50-65 minutes or until the internal temperature of the chicken is 165 degrees.
7. Once the chicken is cooked, set it aside to cool. Serve the chicken warm and top with fresh lemon juice.