Name: Oven-Roasted Chicken with Pan Gravy
Yield: Serves 4
Ingredients: 2 tablespoons chopped flat-leaf parsley; ½ lemon; 1 large stalk celery, trimmed and coarsely chopped; ¼ cup dry white wine, such as sauvignon blanc; 1 medium carrot, peeled and coarsely chopped; ½ cup chicken stock, heated; 2 tablespoons unsalted butter or olive oil; Kosher or coarse salt and freshly ground black pepper; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 large yellow onion, peeled, cut in half crosswise and quartered; 1 (3½-pound) frying chicken, with neck, giblets, and extra fat removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

I love crisp, juicy, oven-roasted chicken and, once you taste it cooked this way, I think you’ll be won over, too. Here, I offer two ways to prepare and serve it: au natural—simply cooked in the hot pan without any fuss—or with chopped vegetables roasted in the same pan that can then be served alongside the chicken or puréed with a little white wine and stock into delicious pan gravy. While the chicken’s bottom may be slightly less crisp when cooked with the vegetables, the trade-off is a d