It is no joke when I say this is by far the easiest and best roast chicken recipe I have ever heard of. Before I learned how to cook, I always thought that roast chicken was something to be afraid of. You know, only for special occasions because one would have to slave away in the kitchen and I’d have to use the oven and it’ll take forever and it has to be done just right for the chicken to come out juicy and delicious. So WRONG! This roast chicken is so easy you’ll do a head-desk when you’re done reading. It’s actually my husband’s specialty dish because it uses his beloved cast iron pan. A Lodge pan, thank you very much. Thank goodness that pan has a handle on both sides, otherwise, I’d need to work out a bit more to lift the thing with ease.
Simply put, you put chicken on top of vegetables in cast iron pan, season it and cook. Boom. There’s just something about that chicken fat dripping straight down into the vegetables that make it oh so delicious. We’ve tried this with all sorts of veggies. The verdict? Always use potatoes! Then, we like carrots and fennel and onions and celery for flavor and color, and they hold up pretty well. Oh, and when I say “season”, I mean liberally. Do Not Be Afraid of The Salt. The kosher/sea salt on the skin, crisped up nice and crunchy, and the melty potatoes underneath? Yup, I’m starting to drool just writing this.
The Best and Easiest Roast Chicken Recipe Ever!
- 4-8 chicken thighs
- several potatoes, cut into large chunks
- 2 to 3 carrots, sliced
- 2 to 3 stalks of celery, sliced
- 2 large onion, cut into large chunks
- sea salt or kosher salt
- 1 tbsp extra virgin olive oil
- Pre-hat oven to 400.
- Pat chicken thighs dry.
- Prep the vegetables, cutting each into large chunks to hold their shape and consistency during cooking. The types of vegetables is up to you. Root vegetables and other hearty vegetables work the best.
- Add extra virgin olive oil to the cast iron pan.
- Mix cut vegetables together and layer at the bottom of the pan.
- Season with salt (and optionally, pepper).
- Place chicken thighs on top of the vegetables, skin side up.
- Add salt to the top of the chicken thighs liberally.
- Put the entire cast iron pan into the oven and bake for 1 hour.
If you try it, let me know if you agree that this is super easy, and super yummy. Oh, and super impressive at dinner parties!
Mmmm, this looks so yummy! My husband just got a cast iron pan, I’m excited to try this recipe out!
Tara, it really is soooo good! Yay on your new cast iron pan – you’re going to love it! I hate cleaning them, but I do admit they are so useful for recipes like this.
Mmmm! Looks and sounds amazing. Bookmarked this to try 🙂
Yum, this looks great! And I actually have all the ingredients for it . . . that never happens 😛 But no cast iron pan! Darn!
No cast iron pan? That’s ok, the ingredients are the important thing. 🙂 I’m sure this would work in a roasting pan too!
MMMMMM ChiWei, when should I stop by with my fork and napkin?
Ha, Marilyn, anytime! I’ll provide the fork and the napkin too 🙂
I made this for dinner tonight – my family LOVED it! Thanks for sharing this easy recipe, I’ll be making it again and again~ xo
Isn’t it great, and super easy? You’ll be like us, making it again and again, and stocking up on chicken when it goes on sale 🙂
Bin über diesen Blog gestolpert, da ich ein Muster für Fische gesucht habe.
Was habe ich gefunden? Ein leckeres Hähnchenrezept ???????????? und viele andere tolle Dinge .
Vielen Dank für alles. Werde öfter vorbei schauen.
Viele liebe Grüße sendet dir Regina