This recipe was designed to use one pan, and one pan only. You can expedite each leg by using other pots and pans–roast the veggies on a sheet pan at the same time as the chicken, and reduce the chicken stock with the thyme in a small saucepan to concentrate the flavors–and make the dish in under an hour. But don’t discount how wonderful the root veggies will taste when they roast in the chickens juices, and how good you will feel at the end of the meal to only need to wash one pan!
- 1 tbsp olive oil
- 1 whole chicken, breast bone removed and halved
- 2 lbs carrots, parsnips, or potatoes (or a combo), cut into 2-inch pieces
- 1/2 cup wine
- 1 cup chicken stock
- 2 sprigs thyme
- 1 tbsp butter
- Preheat the oven to 425 degrees.
- Place a large 12 to 15-inch cast iron skillet in the oven for 15 minutes.
- On a work surface, season the chicken generously with salt and pepper on both sides. Remove the skillet and add the olive oil, turning to coat. Place the chicken in the skillet skin-side down and roast in the oven for 30 minutes. Remove the chicken to a plate, and tent with foil.
- Place the vegetables in the skillet, tossing to coat. Roast the veggies until caramelized and tender, about 30 minutes, redistributing once or twice during the cooking process. Remove to the plate with the chicken. Place the skillet over a medium flame and add the wine, scraping up any brown bits. Reduce for 3 minutes, then add the chicken stock and thyme. Simmer gently for 10 minutes, or until reduced by half. Whisk in the butter. Add the chicken back to the pan, skin-side up, and arrange the vegetables around it. Place back in the oven for 5 minutes, until the veggies are sizzling and the chicken is heated through. To serve, cut each chicken half into 2 pieces, breast and leg, and serve directly from the pan.