Beth Le Manach of Entertaining with Beth is sharing her top picks for a well stocked kitchen just in time for heading back to school! Make a pledge to cook more often this fall with the help of these beautiful products.
Beth will also be demonstrating her favorite recipes using these products, from a succulent roast chicken to quick and easy panini recipes that will get dinner on the table in a flash!
Check out this week’s video where Beth is sharing her recipe for Roasted Chicken in a Skillet with Caramelized Root Vegetables using a Lodge cast iron skillet and Wusthof knives. She even shows how to carve the chicken and clean + season your cast iron afterward!
- 1 whole 4lb (1800g), Kosher chicken
- 3 tbsp (45 ml) butter
- 1 garlic clove, minced
- ½ tsp salt
- 1 tsp (5 ml) fresh rosemary, minced
- Freshly cracked pepper
- 1 Vidalia onion, cut into chunks
- 2 red potatoes, skin on, cut into chunks
- 2 sweet potatoes, skin on, cut into chunks
- 3 garlic cloves, sliced
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) herbs de Provence
- ¼ cup (60 ml) white wine
- 1 tsp (5 ml) Dijon mustard
- ½-3/4 cups (120ml-180ml) chicken broth
- Freshly cracked pepper
- Preheat oven to 350F/(176C)
- Allow chicken to come to room temperature. About 15 mins or so.
- Melt butter, add garlic, salt, rosemary, and pepper. Set aside.
- Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butcher's twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.
- Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.
- In a second cast iron skillet, layer the onions and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.
- Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so, spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.
- Once the vegetables start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.
- Once the chicken is done and its internal temperature has reached 165F, remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.
- While resting, prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.
- Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!