Our Sunday night ritual for most of the year is to stay in and make roast chicken (in the summer it’s more cooking on the grill). We used to eat out so often before we moved into our house, but there’s something about cooking at home in your own kitchen that is very satisfying, and I really love our kitchen. Even more so now that we’ve had our Café Appliances for a few months. Now that we have the griddle in addition to a double oven we can cook an entire dinner with various dishes at different temps and times. Here’s one of the best parts, it has WiFi connect, a feature I admittedly didn’t think I’d use, until I did, game changer. We can monitor the oven’s temperate, get a notification when it’s done pre-heating or cooking, turn it on and off, and keep track of the timer all from the app. So we can pop the chicken in the oven, take the dogs for a walk, and keep tabs on Sunday dinner while we’re out. Now back to cooking the perfect roast chicken. Here’s how we do it, and our favorite side dishes too.
3 lb. organic whole chicken
coarse sea salt
2 tsp mustard seed
1 tbsp rosemary
1 tbsp thyme
12 inch round cast iron pan
Preheat oven to 425
Remove giblets and rinse chicken inside and out, pat dry
Salt and pepper the inside of the chicken, cut the lemon and half and stuff inside chicken with fresh sprigs of rosemary and thyme (if you don’t have fresh herbs on hand you can use dried for this recipe)
Rub chicken with avocado oil
Cover outside of the chicken in rosemary, thyme, mustard seed, salt and pepper
Roast chicken in greased cast iron skillet for 20-25 minutes at 425, until skin starts to look crispy
Turn heat down to 350 and roast for another 45-60 minutes or so (time will depend on the size of the chicken, internal temperature should be 165 degrees).
If the skin starts to get too brown, cover the chicken with tin foil while it finishes cooking.
When chicken is done let is sit for 5-10 minutes before serving.
Serve it with…
Back to my love for the Dual-Fuel Double Oven, we can cook everything at the same time so the roasted potatoes go in the smaller oven up top, the chicken roasts on the bottom, and the asparagus cooks on the griddle. We alternate what sides we make but it’s usually roasted sweet or golden potato wedges, brussels sprouts and/or asparagus. The griddle is amazing for cooking veggies and makes it so easy for clean-up afterwards. It probably sounds kind of silly but I look forward to this every week because I honestly love our kitchen so much. I never really used to love cooking but our Café Appliances have totally changed my attitude about cooking a meal and enjoying the whole process. Is it weird to love appliances that much? Haha. As you can probably tell, it’s Nora and Fuji’s favorite meal too.
Your dinner looked fabulous! I will definitely be making your chicken recipe. The spice blend sounds so good. Your kitchen is beautiful! Your appliances have rose gold? copper? Colored handles!?!? That’s beautiful! Great post as always. What did you have for dessert? 😉
Thanks Kathy! The handles are bronze but they look copper in some light (I think because they reflect off the other copper accents in the kitchen). We use avocado oil a lot in cooking, it has a less strong flavor than olive oil, in terms of health benefits and smoke point, they are pretty similar. And for dessert, I’m a salty vs sweet person so I don’t usually eat dessert but Craig ALWAYS has cookies and ice cream, haha.
Forgot to ask…. why avocado oil? I’ve never used it before. What do you like about it?
Looks great! How did you prep your new griddle pan before using it? We have a new range and I’m afraid to use the griddle without properly prepping/seasoning it so food doesn’t stick or burn.
Honestly I don’t think we did anything. Just use oil when we cook with it.
For sure will be following this recipe! The chicken looks so delicious!