Cast Iron Chicken

I LOVE to bake.  But a soul cannot live off baked goods alone, at least not survive and manage to stay in the same pair of jeans for an extended period of time.

One of my favorite things in the kitchen is my Cast Iron.  I LOVE it.  Especially for Sunday morning biscuits and gravy….YUM!

Anyways, when treated right and loved correctly, a Cast Iron can be a girls (or guys) best friend in the kitchen. In today’s installment of Cast Iron Specials I present to you…THE CAST IRON CHICKEN!

You know when you see the weekly supermarket add for whole chickens and a fairly cheap price?  You think to yourself, “what would I do with that”?  Well.  I have the answer.  A very simple and delicious answer.

Take an EMPTY Cast Iron and put it in the oven, turn on oven.  Keep it there till your oven is at 450.

In a small bowl mix the followig
1 Tablespoon of salt
1.5 teaspoons basil
1.5 teaspoons rosemary
2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon ground thyme
1 teaspoon dried parsley
¼ teaspoon of Cayenne
2 teaspoon ground black pepper
1/4 teaspoon dry mustard

 

Take a whole chicken, make it dance.  When you’re done playing with your food wash is off (clean out innards if there is anything hanging around in there), pat dry, coat with olive oil and seasonings.

Pull Out Pan, place chicken in pan, return to oven and let cook for 15 minutes at 450.  After 15 minutes turn oven down to 375 and let finish, will take around 45 minutes.  Let sit for about ten minutes in pan before carving.

This will be the hardest part of the whole process, because by this time your kitchen will smell like so much goodness.  Be wary, men and children will try to come and snack off of your beautiful chicken before it hits the dinner table. Serve with veggies, or potatoes, or really anything.  Keep the leftovers if there are any, they become versatile!

Chicken whole

 

 

 

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