• 1, 3-4 Pound Whole Chicken
• 4 Medium Russet Potatoes, Scrubbed and Thinly Sliced
• 2 Shallots Thinly Sliced
• Kosher Salt
• Black Pepper
• Olive Oil
• 1 Lemon, Cut in Half
• 4-5 Cloves Garlic, Smashed
• 10- 12 Sprigs Fresh Thyme

1. Preheat oven to 425 Fahrenheit.
2. Rinse and completely dry chicken.
3. Generously season with approximately 1 ½ tablespoons salt and 1 tablespoon pepper inside and out.
4. Fill cavity with lemon, garlic and thyme.
5. Toss sliced potatoes and shallots with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon black pepper.
6. Place cast iron skillet in oven for 10 to 15 minutes. You want a hot pan prior to adding chicken and potatoes.
7. Add 1 tablespoon oil to hot skillet.
8. Place chicken in center of skillet and arrange potatoes around the chicken.
9. Drizzle 1 teaspoon of oil on top of the chicken.
10. Cook 55-65 minutes or until thermometer placed in thigh reads 155 degrees Fahrenheit. Temperature will continue to rise to 165 once removed from oven.
11. Let rest a minimum of 30 minutes before serving.

The calendar might say spring, but it’s definitely still winter in Connecticut and we just had yet another snow day. Even though I’m counting down the seconds till warmth and sunshine I’m excited to still indulge in a little comfort food. This roasted chicken is perfect for a cozy day stuck indoors. It’s warm, comforting and fills the house with tantalizing aromas. So before you pack away the winter hats and flannel sheets give this dish a try and let me know what you think!