Cast-iron roast chicken with fennel and carrots recipe

Ingredients for Cast-iron roast chicken with fennel and carrots

• 1.6–1.8 kg whole chicken

• kosher salt

• 2 fennel bulbs, cut into 6 wedges each

• 450 g small carrots, scrubbed, cut into 10 cm pieces on a diagonal

• 45 ml olive oil, divided

• freshly ground black pepper

How to make Cast-iron roast chicken with fennel and carrots

1. Pat the chicken dry with kitchen paper and season generously with salt, both inside and out. Use approximately 1 tsp of Diamond Crystal or ½ tsp of Morton kosher salt per 450 g of chicken. Tie the legs together with kitchen twine and let it sit for 1 hour to allow the salt to penetrate, or chill uncovered for up to 1 day in advance.

2. Place a rack in the upper third of the oven and set a 30 cm cast-iron frying pan or a 3-litre enameled cast-iron baking dish on the rack. Preheat the oven to 220°C.

3. In a large bowl, toss the fennel, carrots, and 30 ml of oil together until well coated; season with salt and pepper to taste.

4. Once the oven has reached temperature, pat the chicken dry again with kitchen paper and lightly coat it with half of the remaining oil. Drizzle the rest of the oil into the hot frying pan to prevent the chicken from sticking and tearing the skin.

5. Place the chicken in the centre of the frying pan and arrange the vegetables around it. Roast for 50–60 minutes, until the fennel and carrots are golden brown in places and tender, and an instant-read thermometer inserted into the thickest part of the breasts registers 68°C (the temperature will rise to 74°C as the chicken rests).

6. Let the chicken rest in the frying pan for at least 20 minutes and up to 45 minutes.

7. Transfer the chicken to a cutting board and carve. Serve with the roasted vegetables.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.