Skillet-Roasted Chicken
15m prep 1h 0m cook 1h ready
A whole chicken is roasted on a bed of red onion, acorn squash, and fennel, resulting in tender meat and caramelized vegetables. The pan juices are served alongside for extra flavor.
Ingredients
- 2 small red onions cut into ½-inch-thick wedges
- 1 small acorn squash seeded and cut into 1½-inch-thick wedges
- 1 small fennel bulb cut into ½-inch-thick wedges
- 1 tbsp olive oil
- 12 sprig thyme divided
- Kosher salt and pepper
- 1 13½-pound chicken giblets removed
- 2 sprig rosemary
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99.7 mg
- Iron: 4.38 mg
- Magnesium: 31.2 mg
- Phosphorus: 54.9 mg
- Potassium: 357 mg
- Zinc: 0.46 mg
Let's Cook
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Step 1.
Heat the oven to 425°F. In a large cast iron skillet, toss the onion wedges, squash wedges, and fennel wedges with the olive oil, 4 thyme sprigs, and ½ teaspoon each salt and pepper.
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Step 2.
Season the chicken inside and out with 1½ teaspoons salt and ½ teaspoon pepper. Fold the wingtips back and underneath the chicken.
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Step 3.
Place the chicken on top of the vegetables in the skillet, breast side up. Stuff the rosemary sprigs and remaining 8 thyme sprigs into the cavity, then loosely tie the legs together with kitchen string. Roast for 40 minutes.
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Step 4.
After 40 minutes, spoon the pan juices from the skillet over the chicken to baste. Continue roasting until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 155°F to 165°F, about 15 to 20 minutes more.
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Step 5.
Transfer the vegetables to a platter. Carefully tilt the chicken to empty any juices from the cavity into the skillet, then discard the herb sprigs. Transfer the chicken to a cutting board and let rest for at least 10 minutes before carving. Skim the fat from the juices in the skillet if desired, and serve the juices alongside the chicken and vegetables.
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