Cast Iron Roasted Organic Chicken Recipe
Waimanalo Mushrooms, Dill, Lemon, Poblano Mashed Potato
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Ingredients
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Roasted Chicken
Mushrooms & Pan Finish
Poblano Mashed Potatoes
Finishing & Garnish
Method
Roasted Chicken
- 1
Preheat and prep
Adjust an oven rack to the lower-middle position and preheat the oven to 425°F (220°C). Allow the whole chicken to sit at room temperature for 20–30 minutes while you prepare seasonings and other components.
- 2
Season and stuff
Pat the chicken dry inside and out with paper towels. Gently loosen the skin over the breast by sliding fingers between the skin and meat. Mix room-temperature butter, chopped dill, lemon zest (reserve quartered lemon for cavity), 1 tsp kosher salt, and 1/2 tsp black pepper. Spread about two-thirds of the dill butter under the breast skin, distributing evenly. Rub the remaining butter over the outside skin. Season the cavity lightly with a pinch of salt, add the smashed garlic cloves, lemon quarters, and thyme sprigs into the cavity.
- 3
Truss and oil
If desired, tie the legs together with kitchen twine and tuck wing tips under the bird. Rub the outside skin with 2 tablespoons olive oil and sprinkle the remaining 1/2 tablespoon kosher salt and 1/2 teaspoon black pepper evenly over the skin.
- 4
Sear in cast iron
Place a large (10–12 inch) cast iron skillet over medium-high heat for 3 minutes. When hot, add 1 tablespoon olive oil. Carefully place the chicken breast-side down into the skillet to sear skin for 3–4 minutes until golden brown. Using tongs, flip the chicken so it sits breast-side up. Don’t worry if it doesn’t sit perfectly—use oven-safe support like a small rack or halved onion beneath if needed.
- 5
Roast
Transfer the cast iron skillet with chicken to the preheated oven. Roast at 425°F (220°C) uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C). Tent loosely with foil and rest for 10–15 minutes; temperature will rise a few degrees while resting and juices will redistribute.
Mushrooms & Pan Finish
- 6
Prepare mushrooms
While the chicken roasts, clean and quarter the Waimanalo mushrooms if large. Slice the shallot thinly.
- 7
Sauté
About 12–15 minutes before the chicken is done (or during the chicken’s resting period), heat a medium skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced shallot and cook 1–2 minutes until translucent. Add mushrooms, sprinkle 1/2 tsp salt and 1/4 tsp pepper, and cook undisturbed 3–4 minutes until the bottoms brown. Stir and continue cooking 3–4 minutes until mushrooms are tender and browned.
- 8
- 9
Pan sauce (optional)
If you want to make a quick pan sauce from the cast iron: after removing rested chicken to a cutting board, place skillet on medium heat, add 1/4 cup white wine or chicken stock to deglaze, scrape browned bits, reduce slightly, whisk in 1 tablespoon cold butter off heat until glossy, then spoon over sliced chicken.
Poblano Mashed Potatoes
- 10
Roast or char the poblano
Preheat broiler or gas burner. Place the poblano directly under the broiler or on a hot burner and char the skin until blackened on all sides, turning with tongs (about 6–8 minutes). Transfer to a bowl, cover tightly with plastic wrap or a plate for 10 minutes to steam. Peel off charred skin, remove stem and seeds, and roughly chop the roasted poblano. If you prefer milder flavor, remove most seeds; for more heat leave some.
- 11
Cook potatoes
Place the peeled and cut potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes. Drain well and return potatoes to the pot over low heat for 1 minute to dry out excess moisture.
- 12
Mash and finish
Warm the milk (or half-and-half) and add 2 tablespoons butter to melt. Mash potatoes with a potato masher or ricer, then stir in warm milk-butter mixture until smooth and creamy. Fold in the chopped roasted poblano and 1 tablespoon chopped fresh dill. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Keep warm until plating.
Finishing & Plating
- 13
- 14
