Glazed Whole Chicken with Summer Veg
All your dinnertime favorites cooked simply to perfection in one cast-iron skillet.
As the chicken roasts and renders, the potatoes and alliums will confit while the tomatoes sitting above them blister. The glaze - spicy mustard, ponzu and honey - is sweet, savory and gives the chicken an awesome golden color. And just like that, with little thought and effort, a delicious dinner is seamlessly on the table.
1 Whole Chicken, 3-4 lbs
1 pint New Potatoes, sliced in ¼ inch thick rounds
5 cloves Garlic, smashed and peeled
Handful of pearl onions, peeled
~15 Cherry Tomatoes
5 sprigs Thyme
1 tbsp East Hollow Honey
2 tbsp Nunda Spicy Yellow Mustard
3 tbsp Wan Ja Shan Ponzu
Extra virgin olive oil
Kosher Salt + Fresh Black Pepper
- Prepare the chicken: Remove the giblets. With a paper towel, dry the skin as well as possible. Season very generously all over and inside the cavity with salt and pepper. Set chicken in the fridge uncovered at best the night before but at least one hour before cooking; doing so will ensure crispy skin once roasted!
- Preheat the oven to 425°.
- In a large cast-iron skillet, toss the potatoes, garlic, onions and herbs in olive oil just to coat; season well with salt and pepper and arrange in an even layer.
- Place the chicken in the center of the skillet, atop the potatoes and alliums. Lightly toss the tomatoes in olive oil, salt and pepper then set them around the chicken.
- Pop that skillet in the center of your oven and set a 45 minute timer.
- Meanwhile, make your glaze; whisk the mustard, ponzu and honey in a small bowl and pull out your pastry brush (if you don’t have one a spoon will be just fine).
- When the timer rings the skin will be crisp and golden brown, and the chicken nearly cooked through. Take the chicken out of the oven (swiftly so the heat doesn’t escape) and brush it all over with the glaze. Return it to the oven, and repeat 3 more times in 5 minute increments.
- On the last glaze, check the chicken’s cook; a kitchen thermometer in the thickest part of its thigh should read 165°. No thermometer? Make sure the juices in the thigh run clear when stuck with a knife. It’s not as reliable, but typically a good test.
- Carefully move the chicken to a cutting board and let it rest for 10 minutes before carving. Serve the chicken alongside all of the veggies it cooked with. And if there’s extra glaze, serve that up too!