Cast Iron Pan Roasted Chicken

May 7, 2012

NYTimes 2012       Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)

Preheat cast iron skillet in 500° oven

  • 3 -4 lb whole chicken – room temperature.
  • ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
  • lemon -slice/quarter and place inside chicken
  • olive oil to drizzle over chicken before roasting
  • 5 garlic cloves mashed & peeled
  • 1 TB capers
  • 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)

Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500,  4½ Lb for 45  minutes, 3lb 35 minutes.

  • Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.

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