- 1 Whole Chicken
- 1 Lemon
- Any herbs on hand (today I used herbs de provance, you can use rosemary, thyme, etc)
Heat oven to 500 degrees. Place Cast Iron Skillet inside oven to also heat up.
Remove gibblets/innards from chicken and put in a pot with water to boil and make stock. Takes about 15 minutes. While waiting, season chicken with salt, pepper and herbs. Rub seasoning all over and inside chicken. Slice lemon and place two slices inside chicken and two slices under chicken skin.
Pour stock in skillet and fill about halfway. Place chicken inside skillet and let cook for 40-50 minutes. Option to turn halfway through. Check doneness of chicken by poking chicken with knife and watching juice run out. If juice is white, then chicken is done. If juice is red then cook another 10 mintues and check again. If stock completely burns off, you can refill or not. Should be ok if you don’t.
Remove done chicken and let rest 15 minutes before carving.