There are so many ways to roast a chicken… Right now we’re all over this high heat method, it’s a bit of a hybrid of other techniques and we think you’ll really enjoy it. You can make a really great pan sauce out of the drippings as well.<br /><br />Ingredients:<br />1 whole chicken<br />1 lemon<br />Handful of shallots<br />5 or 6 baby potatoes<br />3 or 4 small carrots<br />Salt to taste<br /><br />Method:<br />Preheat oven to 500ºF (260ºC)<br />Preheat a large heavy shallow sided cast iron pan.<br />Clean the chicken and save the giblets, neck, and feet for soup stock. <br />Liberally salt the chicken inside and out. <br />Place the chicken, breast side down in the heated pan, and cook for 25 minutes.<br />While the chicken cooks, prep the veg and lemon - peel the shallots, cut the baby potatoes in half, slice the lemon in half, slice the carrots in half.<br />Pull the chicken from the oven and surround it with the veg, place back in the oven and cook another 25 minutes or until temp in thigh reaches 180°F (82°C).
