2 fresh carrots cut into chunks
1 small onion, cut into quarters
2 tablespoons Tuscan Seasoning
Salt to taste
I have preheated my oven to 400 degrees while I prepped the chicken for roasting. Just wash the chicken, inside and out, being sure to remove all the "stuff" that may be in the cavity. Then pat dry with paper towel. This will help to get a nice crispy skin. I used a few carrots and a few stalks of celery, along with one medium onion and a few cloves of garlic. I used about 8 ounces of preserved lemons. Hint: If you don't want to wait to preserve your own lemons, like I did, you can often find them seasonally at Trader Joe's and other specialty grocers. You can also make this dish with fresh lemons. No matter what you choose, it will be delicious! I have also used a sprig of fresh rosemary as well as a sprig of fresh thyme to compliment my homemade Tuscan seasoning blend.
Place some of the onion, garlic, carrot and celery inside the cavity of the bird along with the sprigs of fresh herbs, which are optional. Place the remaining celery and carrots under the bird to act as a roasting rack, of sorts. Place some of the lemons in the cavity as well. Then place the rest of the onions around the chicken along with the some of the lemons.
Let's use some of those delicious, preserved lemons and roast an amazing Tuscan style chicken! I am doing this in my cast iron skillet today because it makes roasting a chicken super simple and it conducts heat really well. This chicken is super simple to throw together with preserved lemons, aromatic veggies and some of my homemade Tuscan seasoning blend along with a bit of olive oil and you are on your way to a fantastic meal!
This chicken is just plain delicious. Flavors that are extremely poultry friendly here. The preserved lemons add a freshness that you will love. Along with the onions that roast to caramelized perfection and the other roasted veggies that are a perfect accompaniment to the main course. Cooking in cast iron was my preference, but, of course, you can do this in a roasting pan of your choice.
So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31
Preheat oven to 400 degrees.
Rinse chicken well, inside, and out, pat dry.
Place chicken in a cast iron skillet or roasting pan large enough to accommodate it.
Stuff the cavity of the chicken with the onion, celery and carrots. If you have more than will fit, place the extra around the bird in the pan or under it to act as a cooking rack. These will perfume the bird as it roasts.
Drizzle olive oil over the bird then using your hands, rub it evenly to cover.
Sprinkle Tuscan seasoning over the chicken evenly.
Place preserved lemons in, on and around the chicken in the skillet to perfume and flavor the bird.
Sprinkle with salt if desired.
Place in oven for 30 minutes.
Reduce heat to 350 and continue roasting for an additional 45 minutes to an hour or until a meat thermometer inserted in the thickest part of the thigh reads no less than 160 degrees.
Remove from oven and tent with aluminum foil. Allow chicken to rest for 20 minutes before carving to serve.
Drizzle the chicken with olive oil then sprinkle, generously with the seasoning. Give everything a good rub to be sure it is coated well all over. Lay preserved lemon slices on the chicken. This does not have to be perfect and don't worry about attaching with toothpicks or anything. You really just want to perfume the meat with the lemony goodness. Any remaining lemon slices can be placed around the bird.
Place the skillet in a 400 degree oven and allow to roast for 30 minutes. This will give the skin an opportunity to flash roast and remain crispy. Then turn down the heat to 325 and continue roasting for an additional 45 minutes to an hour, or until an instant read thermometer shows no less than 160 degrees when placed in the thickest part of the thigh.
1 roasting chicken 3 to 4 pounds
¼ cup olive oil
8 ounces of preserved lemons (optional)
1 lemon sliced thin
2 stalks of celery cut into chunks
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Remove from the oven and allow to rest for 20 minutes before carving to serve. That's it! Super easy and delicious! I served my chicken with pressure cooker mushroom risotto and steamed green beans. This was an amazing chicken! Flavorful and filled with lemon. I hope you give this iron skillet Tuscan roasted chicken a try, sometime soon and I hope you love it!
Iron Skillet Tuscan Roasted Chicken