Cast Iron Skillet Roasted Chicken

This has become my favorite roasted chicken recipe.  I love the convenience of doing everything in a cast iron skillet.  I use the Keller's Roast Chicken recipe from Simply Recipes http://www.simplyrecipes.com/recipes/kellers_roast_chicken/, which is an adaptation of Keller's original recipe.  I bought the chicken on Monday at Bloomingfoods in Bloomington - an Amish roasting chicken, so someone whose brief life was at least a decent one.

Today was my day to volunteer at The Opportunity Shop.  And the day John arrived home for his Spring Break.  And the day Sharon and Susie come for dinner.  So Jean had to drop me off at th Op Shop and pick up John at the airport, and then pick me up again after my shift ended at 2:30.  John, of course, was sleeping by then - he had caught the red eye in Los Angeles so arrived in Evansville having been awake about 24 hours.  I had about 3 hours to get dinner for six ready - Butternut Squash Soup, Roasted Chicken, and Apple Crisp with vanilla frozen yogurt for dessert.  First thing I did was to get the chicken out of the refrigerator to that it could get closer to room temperature before cooking.

INGREDIENTS

1 roasting chicken, 4 to 4 1/2 pounds

Salt and freshly ground pepper

6 garlic cloves, smashed and peeled (or use minced garlic)

6 or so sprigs of fresh thyme

2 or 3 medium-sized rutabagas, peeled and cut into 3/4 inch wedges or cubes

2 medium or 1 large turnip, peeled and cut into 3/4 inch wedges or cubes

4 medium carrots, peeled and cut into 2-inch segments

1 small yellow onion, peeled and quartered

8 small red-skinned new potatoes

About 1/3 cup extra virgin olive oil

1 large cast iron skillet/frying pan

Kitchen string

(Other vegetables can be added or substituted - I've used sweet potatoes and beets in the past)

COOKING INSTRUCTIONS

Let the chicken come to room temperature by setting it out on a plate about 1 1/2 to 2 hours before it goes into the oven.

Preheat oven to 475 degrees.

Generously season the cavity of the chicken with salt and pepper.  Add 3 garlic cloves and 5 sprigs thyme, using your hands to rub the thyme and garlic all around the cavity.

Truss the chicken with kitchen string (this can be skipped).

Place the vegetables, onions, garlic, and sprig on thyme into a bowl.  Add 1/4 cup olive oil, salt, and pepper.  Toss with hands until veggies are well coated.  Place veggies into cast iron skillet.

Slather chicken with olive oil and season with salt and pepper.  Place chicken on top of vegetables, with potatoes mostly around rather than under the bird.  A couple of sprigs of thyme can be added on top of the bird.

Roast for 25 minutes at 475 degrees.  Reduce heat to 400 degrees and roast additional 45 minutes, or until thickest part of thigh registers 160 degrees on meat thermometer and juices run clear.

Transfer chicken to cutting board and cover with aluminum foil.  Let rest for 20 minutes before carving to serve.

Vegetables can be kept warm in the now-turned-off oven.  Stir to coat vegetables with the cooking juices before serving.