Springtime Honey Garlic Roast Chicken Skillet

By deedavis

Ingredients

• 3-4 pound roasting chicken, giblets removed
• 1 sweet onion, sliced
• 1 1/2 pounds baby red potatoes, halved
• 15 asparagus spears, halved & stems removed
• 1 pint cremini mushrooms
• 3 bulbs of garlic
• 4 tablespoons olive oil
• 1/4 cup honey + 1 tablespoon
• salt + peppe

Details

Servings 4
Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven to 425 degrees F.In a large bowl, combine potatoes, onions and asparagus, tossing with a few pinches each of salt and pepper. Add in mushrooms and 1 tablespoon olive oil, tossing with your hands to combine. Drizzle in 1 tablespoon of honey and toss again. Take each head of garlic and slice off the top, and using your hands rub/peel away most of the outside paper. Drizzle each head with olive oil, then wrap separately cut-side up in a small square of aluminum foil. (For a more descriptive post on roasting garlic, click HERE.)

Pat chicken completely dry. Season both sides with salt and pepper, then rub each side with 1/2 tablespoons each of honey. Finish by coating the entire chicken with 1-2 tablespoons olive oil. Place chicken breast-side up in the center of a large cast-iron skillet. Place vegetables in the skillet around the chicken, stuffing a few underneath if needed. Place foil covered garlic bulbs on top of vegetables. Roast chicken for about 85-90 minutes. Once finished, remove and let sit for 10-20 minutes, then cut.

While chicken is resting, combine leftover honey and 1-2 heads of roasted garlic in a bowl. Mash and mix until combined, then use to coat vegetables or spread on chicken.

Notes: you don’t need to use a skillet – any sort of roasting pan would also work. I also suggest buying thicker asparagus because they are VERY roasted after being in the oven that long. If you don’t want them as crisp, toss in a bit of olive oil and add halfway through cooking.