
Skillet Roasted Chicken with Herbs and Root Vegetables
The baked, whole chicken is so flavorful and moist. It’s a great staple recipe and makes your house smell delicious.
We use this recipe a lot and have leftovers for sandwiches for lunch or reheat for dinner for the following night.

Baked Whole Chicken
Ingredients
1 whole chicken
1 lemon, halved
2 heads of garlic cut in half
1 yellow onion, quartered
6 baby potatoes halved or whole if they are small
2–3 whole carrots cut in half
1 apple, quartered
2 Tbsp butter, melted
1/4 teaspoon garlic salt, paprika, Monteal Seasoning, freshly ground pepper.
Instructions
Preheat oven to 400 F.
Removed inside organs from the chicken, rinse well in cold water and pat dry.
In a large iron skillet place the chicken breast up. Cut lemon and 1 head of garlic in half and add to the cavity along with salt and pepper and secure the legs with kitchen twine.
Melt the butter and brush the entire chicken. While the butter is wet add salt, pepper, Monterey seasoning, paprika, and garlic salt.
Add vegetables around the chicken and add 2 bay leaves and 2 sprigs rosemary.
Tuck the wings under the chicken for better presentation.
Bake times depend on chicken weight. Cook uncovered until the internal temperature reaches 165 degrees in the deepest part of the thigh. If the chicken is browning too quickly, tent with foil.
5 lb Chicken = 75 minutes. 5 1/2 lb Chicken = 80 minutes 6 lb chicken = 90 minutes
Notes
If you have extra veggies that need to be cooked they will only add flavor. If I have celery, peppers or any left over herbs that need to be used I add them to the skillet.

