Cast-Iron Skillet Roasted Chicken with Veg:
There is Nothing better than having a healthy simple and delicious meal by cooking a whole-roasted chicken in a cast-iron skillet with sliced potatoes, carrots, celery, and onions. With added spices that bring flavors to the dish. It is an incredibly easy one-pot meal that’s ready in just one hour for dinner for the whole family to enjoy on any day of the week.
There are many ways to roast chicken, but the best technique is the cast iron skillet, it makes a great crispy roast chicken that’s still moist and delicious. There is no need to bake or grill to cook a perfect chicken
1 Whole chicken skinned
3 clove Garlic crushed
1 tablespoon Ginger Crushed
5 tablespoon Olive oil
2 cups water or as needed
Spices & sauce:
Salt as preferred
1 tablespoon Cumin powder
1 tablespoon Coriander powder
1 tablespoon Black pepper
2 tablespoon Vinegar
1 cup Ketchup
1/4 cup hot sauce
2 small potatoes were peeled and cut into cubes
2 carrots peeled and cut into cubes
1 red onion cut into cubes
1 cup chopped Celery
Place chicken on a work surface, breast side down. cut along the side of the backbone with kitchen shears. Flip chicken, Press firmly on breastbone to flatten.
Add to the chicken salt, cumin powder, Coriander powder, black pepper, vinegar, ketchup, and hot sauce mix well. Rub the chicken with the spices from both sides
In a skillet add olive oil, Garlic, and ginger let cook for 2 minutes.
Add the front of the chicken (The breasts side) flat to the skillet let it cook for 10 minutes then turn it to the other side for another 10 minutes on high heat.
Add 1 cup of water, cover and lower the heat let it cook for 20 minutes.
Add Potatoes, carrots, celery, onions, and 1 cup of water. Cover and lower the heat. For 20 minutes until the vegetables are cooked.