By Vida Gustafson
Contributing Writer
It’s hard to beat the heavenly aroma of roasting chicken for pure nostalgia, and it’s one of my family’s favorite dinners.
However, I’ve recently found myself using only the same old vegetables and the same old seasonings with it, and as much as I love my childhood trifecta of potato, carrot and onion, I need a break every now and again.
I kept the chicken and the potato but added a springtime Provençal flavor profile, my mom’s know-how and a well-seasoned cast iron skillet, giving this Sunday classic an approachable but mouthwatering update.
You will need:
5-6 lbs whole chicken
3-4 leeks, white and light green parts only, halved lengthwise
1 lb baby potatoes, halved
1 head of garlic, broken apart but not peeled (10-12 cloves)
2-3 tbsp Herbes de Provence, crushed
Sea salt
White pepper (or black, if you prefer it)
3-4 tbsp olive oil
4 tbsp butter, cubed
One 10” cast iron skillet
Preheat your oven to 425°F.
Start by draining the chicken and letting it air-dry while you prepare the vegetables. After the veggies are cut, add them to the skillet, drizzle with some olive oil and season with sea salt and pepper, then mix to coat.
At this point you can put the skillet on the stove top and heat it up for a couple of minutes over medium heat, while you rub the chicken down with some olive oil and then the Herbes de Provence, sea salt and pepper. This is going to create delectably crispy skin.
Once the chicken is seasoned thoroughly, place it in the center of the vegetables, nestling it down so that it makes contact with the bottom of the skillet. Dot the chicken and vegetables with the cubed butter. (This step can be omitted for the calorie conscious, but it adds to the overall flavor, color and texture.)
Roast on the center rack for approximately 90 minutes or until the juices run clear when a knife is inserted into the chicken thigh.
Remove the chicken from the skillet and set aside to rest for 10 minutes before carving. You can toss the vegetables in the drippings and return the skillet to the oven to continue to roast while the chicken rests.
This dish stands on its own as a filling and comforting dinner, but if you feel inclined to add to it, it’s complemented best by a simple fennel salad, some crusty bread and an un-oaked Chardonnay.
