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2 people

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2 People

INGREDIENTS

  • 1 - 1.25 lbs Chicken
  • 1 - 1.25 tsp Sea salt
  • 0.13 tsp Dried thyme
  • 0.13 tsp Dried Rosemary
  • 0.5 tbsp Olive oil
  • 0.25 Cubed sweet potato
  • 0.5 Large chopped carrots
  • 0.5 Chopped yellow onions
  • 0.13 orange cut into slices
  • 0.13 Juice of lemon
  • 0.25 Garlic bulb skin removed
  • 0.13 Lemon sliced and seeds removed
  • 0.5 Sprigs of fresh thyme
  • 0.5 Sprigs of fresh rosemary
  • 0.25 cup Fresh cranberries
  • 0.25 tbsp Maple syrup
  • 0.13 Juice of orange

INSTRUCTIONS

  • Pat dry chicken and rub with salt and dried herbs, inside cavity and all over skin (1 teaspoon per pound of bird)
  • Let sit for 6-24 hours in the fridge
  • Preheat oven to 425°
  • In a small bowl combine juice of 1/2 orange, 1 tablespoon of maple syrup and 1 cup of cranberries and set aside while you chop vegetables
  • Using a large cast iron skillet, add two tablespoons of olive oil
  • Place chicken breast side down in cast iron (before turning on heat, this ensures you get a nice crispy skin)
  • Cook for 5 minutes over medium high heat until chicken is nicely browned
  • Flip bird and stuff cavity with fresh sprigs of herb, garlic bulb and lemon slices
  • Tie legs together and tuck wings under the body
  • Arrange chopped vegetables around the chicken and pour the cranberry orange juice mixture evenly over the vegetables
  • Roast for 1 hour or until chicken reaches 160°
  • Garnish with flaky sea salt and squeeze of lemon (optional)
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