Ingredients
1 Whole Organic Chicken
2 Tbsps. Olive Oil divided
2 Garlic cloves, minced
1 Tbsps. of Dried Rosemary Leaves
Sale and Pepper to taste
Method
- Place a cast iron skillet in the oven. Turn oven to 500-degree F and heat oven and skillet for 30 minutes. Skillet needs to heat with oven at the same time to reach even distribution of heat in the skillet.
- In the meantime, rinse chicken and pat dry with paper towels. Place whole chicken on cutting board breast down. Using a kitchen shears, cut back bone. Save or freeze for later use in soups or stews.
- In a small container, mix one tablespoon of olive oil, minced garlic, and rosemary. Mix well and set aside.
- Rub one tablespoon of olive oil on whole chicken and season with salt and pepper (including cavity).
- Once the 30 minutes are up, take skillet out of the oven and place it on a hot pad. Place seasoned chicken breast down tucking wings underneath bird to prevent burning.
- Turn oven heat down to 475 F. Place skillet back in oven and roast chicken for 30 minutes.
- After 30 minutes, take skillet out of the oven and place on hot pad. Take chicken out of skillet using two large forks and place on cutting board breast up.
- Rub whole chicken with the olive oil rosemary garlic mixture (including cavity). Place chicken breast up on skillet.
- Place skillet back into the oven for an additional 15-20 minutes.
- At end of the roasting time, check chicken with a meat thermometer. Insert thermometer on the breast and then leg. It should read 165 degrees to be ready. Juices should be running clear.
- When chicken reaches 165 degrees F, place skillet on a hot pad and let it rest for about 15 minutes uncovered.
- At the end of the resting time, cut up chicken and place on serving platter. You may decorate platter with roasted veggies and cut up pomegranate.
- This whole roasted chicken is excellent for cut and freezing for later use; such as salads, soups and sandwiches.
Enjoy!
