Simple Roast Chicken

A simple roast chicken is a wonderful thing. It is both easy to make and sure to impress yet can also make a fantastic casual meal that require practically no effort. Using a cast iron skillet takes advantage of the natural non stick nature of the pan as well as allowing you to get a head start cooking the dark meat thus keeping the breast meat moist. If you don't have a cast iron skillet use any oven safe roasting pan. Serve with roasted veggies and a great bottle white wine.

1 whole chicken about 3-5 pounds

1 stick butter

2 sprigs rosemary

4 springs thyme

1/4 bunch parsley

6 cloves roasted garlic

2 lemons

1 tablespoon flour

2 cups chicken stock

Salt

Pepper

Preheat oven to 450° place cast iron skillet in oven to heat up. Soften butter and place in food processor. Add zest of both lemons and juice of 1 1/2 reserving last half lemon for chicken. Chop 1/2 of the rosemary and thyme, add to processor. Remove parsley leaves from stem and reserve stems for chicken, add to processor. Pulse processor until butter is well combined, season to taste with salt and pepper.

Rinse chicken and pat dry. Generously season cavity and outside of the chicken. Gently work your fingers under the breast skin to loosen skin from meat being careful to not tear skin. Work 1/2 the butter mixture under skin as well as across breast and leg meat. Place lemon half and remaining herbs in the cavity of the chicken.

Remove skillet from oven and add 2 tablespoons of the herb butter, then place chicken in pan. Return to oven and cook until meat thermometer reads 165° about 1 hour to 1 1/2 hours, basting with butter occasionally. Set chicken aside to rest before carving while you make pan sauce.

Pour out all but 2 tablespoons of the accumulated fat from skillet. Add flour and cook over medium heat for about 3-5 minutes stirring often. You want the flour to darken slightly while removing the floury taste. Slowly pour in stock while whisking. Bring sauce to a boil and then simmer for about 3 minutes. Add 1 tablespoon of herb butter, season to taste with salt and pepper.

Carve chicken pouring any juices into the sauce.