Wintry out there on this weekend, so more comfort food it on the menu. All in one pan for easy cleanup too.
Ingredients
3 tablespoons olive oil
2 teaspoons minced fresh thyme
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons grated lemon zest
Salt and pepper
1 (4-pound) whole chicken, giblets discarded
2 pounds Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick rounds
1 pound thick carrots, peeled and cut into 1-inch think rounds
1 pound large brussels sprouts, trimmed (optional)
Directions
Adjust oven rack to lower-middle position and heat oven to 400F. Combine 2 tablespoons oil, thyme, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl. Pat chicken dry with paper towels and use your fingers or handle of wooden spoon to carefully loosen skin from breast. Rub oil mixture all over chicken and underneath skin of breast. Tie legs together with kitchen twine and tuck wingtips behind back.
Toss potatoes, carrots and if using, brussels sprouts with remaining 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Arrange, flat sides down, in single layer in a 12-inch cast iron pan. Place skillet over medium heat and cook veggies, without moving them, until brown on bottom, 7 to 9 minutes (do not flip). I know this seems counter-intuitive for the brussels sprouts, but trust me that it works.
Place chicken, breast side up, on top of potatoes veggies and transfer skillet to oven. Roast until breast registers 160F and thighs register 175F, 1 to 1 1/4 hours. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
Meanwhile, cover skillet, return veggies to oven, and roast until tender, about 20 minutes. Carve chicken and serve with potatoes, carrots and brussels sprouts.
