This recipe is so simple but full of flavor. While the original recipe calls for a “seasoned” cast iron skillet, it isn’t necessary to use one (as you will see by the method). 1 whole Chicken, split in half – back bone removed 1 tsp. Fennel Seed 1 T fresh Rosemary EVOO Salt & Pepper 2 Carrots […]

This recipe is so simple but full of flavor. While the original recipe calls for a “seasoned” cast iron skillet, it isn’t necessary to use one (as you will see by the method).

1 whole Chicken, split in half – back bone removed
1 tsp. Fennel Seed
1 T fresh Rosemary
EVOO
Salt & Pepper
2 Carrots
1 lg. Shallot
4 Fingerling Potatoes
Preheat oven to 350°.
Crush the fennel seeds with the side of a knife.
Finely chop the rosemary.
Cut the carrots & potatoes into even sized pieces.
Cut the shallot into quarters.
Set veggies aside.
Heat an oven proof skillet with oil (cast iron is preferred).
Season the skin side of the chicken with oil, salt pepper, ½ the fennel & rosemary.
When skillet is hot, lay chicken skin side down in pan.
Season the underside of the chicken the same as the skin side.
When nicely seared & skin browned, turn.
Add the veggies & place in the oven.
Bake 1 hour & 15 minutes.