Everyone needs a great, trusty roast chicken recipe, right? This one is guaranteed to give you perfectly cooked, juicy chicken with a crackly golden-brown skin every time. FYI: one of my favorite pastimes is snacking on some salty, peppery chicken skin.
Cast-iron skillets are indispensable kitchen tools, and one of the most frequently used in my kitchen, for sure. They retain heat so well, which helps caramelize vegetables and give a golden-brown crust to just about anything (grilled cheese FTW!), but especially meat. This recipe is easy to throw together: generously season the inside and outside of your bird, chop up a few vegetables like onions, potatoes and garlic, and add some lemon and herbs to roast alongside. Your hands-on time is minimal, but it will take at least an hour, and up to an hour and a half, to roast, depending on the size of your chicken. Plus, you’ll need an extra 15 to 20 minutes to let the roasted chicken sit, uncovered to retain that crisp skin, so the juices can settle. Don’t skip this step! The result is a flavorful chicken, both inside and out, with delicious pan juices (aka mostly chicken fat) to spoon over the carved chicken. Squeeze some of those roasted lemons on top to amp up the flavor!
This is a basic staple recipe that is easily changed to suit your tastes and what’s in season: add different vegetables, and herbs to change the flavor profile. Whip up different sauces to serve alongside once you’ve mastered the recipe. Really, go wild!
Grab yourself a cast-iron skillet (buy one if you don’t have one-but seriously, why don’t you have one?!) and get going on this easy weeknight dinner the whole fam will love. 
[tasty-recipe id=”33985″]
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