RecipeBookRecipeBook

Copy Icon
Twitter Icon

Description

Friends, it is a sad, sad day when I have to report that I roasted a beautiful chicken in a cast iron skillet and then didn't get to eat any of it. Not even a taste. You see, I am doing the Master Cleanse right now, and that means No Food crosses these lips. I do, however, get to drink a lot of lemo...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 4
  • 2 stalks celery, roughly chopped
  • 2 scrubbed carrots, roughly chopped
  • 1 medium onion, diced
  • 1 lemon, sliced
  • 1 4 pounds lovely chicken, about
  • olive oil for rubbing
  • to taste kosher salt and freshly ground pepper
  • citrus fennel sea salt (or your favorite accent flavorings)
  • 1 Tablespoon each olive oil and butter
  • 1 cup israeli couscous
  • 1 cup juices from the roasted chicken and vegetables plus enough broth stock or water to equal about of liquid
  • salt and pepper, if necessary

Directions

  • Preheat your oven and a 10" cast iron skillet to 375-425F (your choice. Honest).
  • Wash and dry the chicken well.
  • With kitchen shears, cut down either side of the backbone. Save it for stock.
  • Turn the chicken skin side up on a cutting board and press down firmly to flatten him out. You will hear some cracking sounds. Try not to think about it.
  • Rub a bit of olive oil evenly on both sides of the chicken.
  • Lightly salt and pepper both sides. Set the chicken aside.
  • Evenly distribute the onions, carrots, celery and lemons in a 12" cast iron skillet.
  • Sprinkle the vegetables with a bit of kosher salt and pepper. Sprinkle on about a teaspoon of the Citrus Fennel Sea Salt (or whatever you're using).
  • Place the chicken, skin side up, in the skillet. Season with another teaspoon or so of the Citrus Fennel Sea Salt.
  • Put the chicken in the oven on the center rack. Roast for 15-20 minutes.
  • Open the oven and put the 10" skillet (or your bricks) on top of the chicken and press down lightly.
  • Continue to roast until the breast meat reads about 155F and the thigh meat reads 175F, another 15-25 minutes, depending on your oven temperature and the size of your bird.
  • Remove from oven and carefully move the chicken to a warmed platter. Cover with foil and let rest while you're cooking the couscous.
  • Pour out the pan drippings through a strainer and reserve for the couscous.
  • Measure the pan drippings, if you have less than a cup, add water or stock to make up the difference.
  • Taste the liquid and add a pinch of salt if necessary (ours didn't need it because we did not have to dilute our drippings)
  • Heat a medium saucepan over medium heat until hot.
  • Add the butter and oil.
  • After the foam subsides, pour in the couscous.
  • Stir to coat the couscous and let toast until a lovely, toasty color.
  • Pour in the cup of liquid. Stir and cover.
  • Reduce heat to medium-low and let simmer until done, about 10 minutes for the brand we used. Check your package directions.
  • Serve with your beautiful chicken and vegetables.
  • Make sure to take the chicken out of the fridge at least an hour before cooking so he can come up to temperature a bit.
Jenni Field

Jenni Field

Follow