Skillet Roasted Chicken

By nurseliz

Ingredients

• 1/4 cup extra virgin olive oil, plus additional for chicken
• 3 Vidalia onions, halved and sliced
• 2 cups sliced celery
• 3 cloves garlic, minced
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 2 teaspoons lemon zest
• 1/4 cup chopped flat leaf parsley
• 1 baguette, sliced into 3/4 inch slices
• 1 5 to 6 pound chicken
• 1/4 cup lemon juice

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1. Preheat oven to 375 degrees.
2. Heat olive oil in a 12 inch cast iron skillet. Saute onion, celery, and garlic for 8 to 10 minutes. Add thyme, sage, salt, pepper, red pepper flakes, and lemon zest. Continue sauteing for 3 to 4 minutes until onions and celery are translucent. Remove from heat and stir in parsley. Transfer mixture to a bowl and set aside.
3. Line bottom of same skillet with slices of bread. Top with onion and celery mixture.
4. With kitchen shears or a large chef's knife, remove backbone from chicken. Open chicken and press against the breast to flatten. Place chicken over onion and celery mixture. Pour lemon juice over chicken. Season chicken with salt and pepper and drizzle with olive oil.
5. Place skillet in oven and roast for approximately 1 1/2 hours or until internal temperature reaches 165 degrees. Remove from oven and let stand for 10 minutes before serving
6. Cut chicken into quarters and serve in the skillet.