There’s nothing more simple than a Cast Iron Roast Chicken! The meal is good for any night of the week and is very easy to make.
Chicken and potatoes are a huge favorite, so I often make this with potatoes and then serve the dish with a salad or other vegetable on the side. If you’d like, you can substitute the potatoes for other vegetables, such as onions, root vegetables, broccoli, etc.
I recommend using a saturated fat that can withstand higher temperatures, such as ghee, lard, tallow, or duck fat. While fats such as butter and avocado oil are popular for cooking, I don’t recommend using them at high heats because they can oxidize and create free radicals that are harmful for the cells of the body.
And, if you’d like to take the flavors up a notch, you can swap out the sea salt and pepper for Herbamare or an organic cajun seasoning blend. Enjoy!
Photo Credit: Becky Winkler