A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.

Makes 6 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

1 large clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 1/2 teaspoons fresh thyme leaves
1 3 1/2-pound chicken, giblets removed
1 teaspoon peanut or canola oil
2 teaspoons butter, softened, divided
2 teaspoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh flat-leaf parsley for garnish

1. Preheat oven to 400°F.
2. Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.
3. With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.
4. Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.
5. Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165°F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.
6. Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.

NUTRITION INFORMATION: Per serving: 223 calories; 10 g fat (3 g sat, 3 g mono); 95 mg cholesterol; 1 g carbohydrate; 31 g protein; 0 g fiber; 216 mg sodium; 253 mg potassium.
0 Carbohydrate Servings
Exchanges: 4 lean meat

This was amazing! It was the *best* roast chicken I've had and was easy to do. They gravy was awesome - almost like beef gravy - very rich in flavor. It must be the cast iron pan. I served it with Tuscan cabbage and mushrooms (also very good), mashed red potatoes and a green salad. A wonderful Sunday dinner!

Anonymous, Lancaster, PA

I've been looking for a roasted chicken recipe for years that actually tastes better than Costco chicken and isn't much harder to make. This is it! And, I know what is in it (who knows what Costco injects theirs with!!) A probe thermometer really helps in knowing when it's done. The gravy is great.

Anonymous, Shady Cove, OR

This is the BEST roast chicken recipe. My husband raved about it the entire meal and told me not to give his mother the recipe so we could have it be our "special dinner" for company. Even my 17-month-old ate all his chicken! It's so easy that I made it on a weekday after working all day; I prepped fresh green beans in the steamer and made cous cous, both of which take only a few minutes, so I had nearly an hour to play with my family before dinner was served.

Anonymous, Orlando, FL

This was really tasty and came out well. I had a little bit of trouble with the skin and tore it a bit. I'll definitely make it again as an easy thing on a cold night. Will just make sure to let the skin brown more before turning next time.

Amy, San Francisco, CA

Yum! This is awesome with a free range chicken. I throw some potatoes, carrots and onions in the pan with the chicken and forget about the gravy. Leftovers are great and the carcass makes a delicious stock.

Jeanie, Londonderry, VT

Yummy! You can really taste the garlic and so easy to make! Will definitely make again!

Joanna, San Diego, CA

The gravy was excellent!! The best we have ever eaten. The chicken is so moist and tender, very pretty brown color. The recipe is sort of intimidating at first until you actually start the process. This is an easy recipe to follow with excellent results. Recipe will be placed in the recipe box of family favorites! Excellent!!

Kathy of Dublin, GA, Dublin, GA

I also added season salt to the outside of the bird.... This was really good. My chicken fell off the bone (I did lower the temperature to 350 and cooked it for 1 1/2 hour) But my husband enjoyed it.

Tina, Laurel, MD

This is definately a made again recipe. Next time I will try the same technique on leg quarters.

Amy, Alhambra, CA