Ingredients
The following ingredients have 6 Servings
- 1 5-6 pound roasting chicken
- 1 tablespoon kosher salt (,divided)
- 3/4 tablespoon ground black pepper (, divided)
- 1 small orange (, quartered)
- 3 cloves garlic
- 8 tablespoons butter (, softened)
- 1/2 cup barbecue sauce
- 1 medium onion (, thickly sliced)
- 2 cups broccoli florets
- 3/4 cup baby carrots
- 2 cups fingerling potatoes
- 1/4 cup olive oil
Instruction
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Pat the outside dry. Place the chicken in the cast iron skillet.
- Season the inside of the chicken with 1/2 tablespoon of the salt and 1/2 tablespoon of the ground black pepper.
- Stuff the cavity with the oranges and the garlic.
- Place the softened butter in a small bowl and stir in the barbecue sauce. Set aside.
- Scatter the onions, broccoli, carrots, and potatoes around the chicken.
- Put a hefty tablespoon of the butter/sauce mixture into the cavity of the chicken.
- Spread the remaining butter/sauce mixture over the entire top of the chicken.
- Sprinkle the remaining salt and pepper over the vegetables and the chicken.
- Drizzle the olive oil over the vegetables and gently mix to distribute oil.
- Place the skillet in the oven and roast for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
- Cover skillet with aluminum foil for about 20 minutes. Slice the chicken and serve with the vegetables.
