Prep Time: 60 minutes | Makes 4-6 Servings
- 3.5 pounds whole chicken
- 3 Yukon gold potatoes, diced
- 4 stalks celery, diced
- 4 carrots, diced
- 1/2 onion, diced
- 1/4 cup olive oil
- salt, to taste
- pepper, to taste
- 1/4 cup Kettle & Fire Chicken Broth
- Fresh lemon juice, for garnish
Seasoning for the Chicken:
- 1 tablespoon dried parsley
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Preheat oven to 450 degrees.
In a cast iron skillet, add potatoes, celery, carrots, and onion. Drizzle 1/4 cup olive oil over the vegetables and season with salt and pepper. Toss the ingredients to combine. Pour 1/4 cup of Kettle & Fire Chicken Broth over the vegetable mixture.
Place the whole chicken over the vegetable mixture and pat the chicken dry with a paper towel. The key to crispy skin is ensuring the chicken is dry before seasoning.
Once the chicken is dry, drizzle about 1 tablespoon of olive oil on the chicken and massage it onto the skin.
Generously season the chicken with the Chicken Seasoning mixture. Make sure to get the seasoning in all the nooks and crannies of the chicken. Place the skillet into the oven to bake for 50-65 minutes or until the internal temperature of the chicken is 165 degrees.
Once the chicken is cooked, set it aside to cool. Serve the chicken warm and top with fresh lemon juice.
Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.