Cast Iron Chicken and Vegetables
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By Appears in Cook's Country February/March 2021
In need of a comforting supper to put a smile on your face? It doesn’t get any better than a perfectly roasted bird and vegetables cooked in the drippings.
WHY THIS RECIPE WORKS
We wanted a full dinner of golden, juicy roast chicken and hearty vegetables, and we wanted to cook it all in one pan to limit the cleanup. We began by butterflying a whole chicken and then rubbing the skin generously with olive oil (to hel...
