For this recipe I used a cast iron vertical roaster. Those who know me know I love my cast iron so I was super excited to give this a try. If you do not have this pan, you can use a roasting pan and a beer can (or soda can). So basically this recipe is a fancy version of beer can chicken.
1 5 lb. chicken, rinsed and patted dry inside and out
1 c. sweet onion, diced
1.5 - 2 c. baby carrots, chopped
1 c. celery, chopped
4 garlic cloves, diced
4 sprigs of fresh thyme
2 - 3 large red potatoes, cubed
2.5 tsp. salt (divided, 1/2 and 2 tsp.)
1 tsp. ground white pepper (divided, 1/4 and 3/4 tsp.)
4 Tbsp. extra-virgin olive oil (divided, 2 and 2 Tbsp.)
1/2 c. white wine
3/4 c. chicken broth
1. Place vertical roaster in the oven and preheat to 400F degrees.
2. In a medium size bowl, combine onion, carrots, celery, garlic, thyme, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 2 tablespoons of olive oil. Toss until all veggies are covered with oil. Set aside.
3. In another bowl, combine potatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Toss and set aside.
4. For the chicken, rub all sides with remaining 2 tablespoons of olive oil. Sprinkle with remaining 3/4 teaspoon of salt and 3/4 teaspoon of white pepper.
5. Once the pan is preheated, remove carefully from the oven.
6. Place vegetables (celery, carrot, onion mixture) in the outer tray. Pour white wine into inner well. (There will be a little splatter so be careful).
7. Place the potatoes on top of the veggies and add chicken stock to the outer tray.
8. Carefully place the chicken over the inner well so it sets upright.
9. Cook for about an hour (or until the inner temperature is 165F degrees). The skin will be a light brown and crispy.
10. Remove and let set for a few minutes before cutting.
11. Stuff face!!!
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