Learn how to make a whole roasted chicken in a cast iron skillet PLUS my go-to weeknight salad. This combo makes a simple + healthy dinner any night of the week.
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ROAST CHICKEN + SWEET POTATOES RECIPE
2 sweet potatoes, cut into bite sized chunks
1 tablespoon avocado oil
4-5 pound roasting chicken
1 lemon
Kosher salt and pepper
Pre heat oven to 425 degrees Fahrenheit.
Place sweet potatoes in cast iron skillet, season with salt pepper and one teaspoon avocado oil. Toss everything together.
Prep the chicken by removing all giblets (if your chicken had them), remove any excess feathers and then pat the chicken as dry as possible. The drier the chicken is, the crispier the skin will be.
Generously season the inside of the chicken with salt and pepper and then place the lemon inside.
Drizzle the outside of the chicken with avocado oil and then generously season with salt and pepper.
Place chicken on top of the potatoes and pop in the oven for 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165 degrees fahrenheit.
Serve and enjoy!
EASY WEEKNIGHT SALAD RECIPE
2 romaine hearts, choppes
2 carrots, peeled + chopped
1 small cucumber, chopped
big handful chopped red cabbage
handful of cherry tomatoes, sliced in half
Place all ingredients in a large bowl and drizzle with salad dressing (recipe to follow).
EASY WEEKNIGHT SALAD DRESSING RECIPE
2 cloves garlic, crushed
1/2 teaspoon dijon mustard
1 teaspoon Italian seasoning
fat pinch of salt and pepper
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Whisk all ingredients together in a spouted cup or a mason jar and drizzle over your salad. Enjoy!
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