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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

Cook Time : 0

Total Time : 0


Serves 4

  • Stalks celery, roughly chopped2

  • Scrubbed carrots, roughly chopped2

  • Medium onion, diced1

  • Lemon, sliced1

  • Lovely chicken, about1 4 pounds

  • Olive oil for rubbing

  • Kosher salt and freshly ground pepperto taste

  • Citrus Fennel Sea Salt (or your favorite accent flavorings)

  • Each olive oil and butter1 Tablespoon

  • Israeli couscous1 cup

  • Juices from the roasted chicken and vegetables plus enough broth stock or water to equal about of liquid1 cup

  • Salt and pepper, if necessary


  • 01

    Preheat your oven and a 10" cast iron skillet to 375-425F (your choice. Honest).

  • 02

    Wash and dry the chicken well.

  • 03

    With kitchen shears, cut down either side of the backbone. Save it for stock.

  • 04

    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.

  • 05

    Rub a bit of olive oil evenly on both sides of the chicken.

  • 06

    Lightly salt and pepper both sides. Set the chicken aside.

  • 07

    Evenly distribute the onions, carrots, celery and lemons in a 12" cast iron skillet.

  • 08

    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).

  • 09

    Place the chicken, skin side up, in the skillet. Season with another teaspoon or so of the Citrus Fennel Sea Salt.

  • 10

    Put the chicken in the oven on the center rack. Roast for 15-20 minutes.

  • 11

    Open the oven and put the 10" skillet (or your bricks) on top of the chicken and press down lightly.

  • 12

    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.

  • 13

    Remove from oven and carefully move the chicken to a warmed platter. Cover with foil and let rest while you're cooking the couscous.

  • 14

    Pour out the pan drippings through a strainer and reserve for the couscous.

  • 15

    Measure the pan drippings, if you have less than a cup, add water or stock to make up the difference.

  • 16

    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)

  • 17

    Heat a medium saucepan over medium heat until hot.

  • 18

    Add the butter and oil.

  • 19

    After the foam subsides, pour in the couscous.

  • 20

    Stir to coat the couscous and let toast until a lovely, toasty color.

  • 21

    Pour in the cup of liquid. Stir and cover.

  • 22

    Reduce heat to medium-low and let simmer until done, about 10 minutes for the brand we used. Check your package directions.

  • 23

    Serve with your beautiful chicken and vegetables.

  • 24

    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.



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