Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to bottom oven shelf.
Our bird cooked for a half hour before we surrounded him with potatoes and carrots. Then thirty more minutes in… we buried him in olive oil coated dino kale poised to crisp up during the final stage of cooking time. So juicy and good…
