Why do I like Fall? Because I get to eat awesome food, duh. And personally, nothing says “Fall” more than super crispy roasted chicken and gravy. I mean just think about it!
Many of you asked for this recipe, so here you go! Also, this dish is quite simple. All you need is a cast iron skillet and patience.
- 1 whole chicken (preferably organic)
- 1 large onion
- 1 whole head of garlic
- 3 green onions
- 1/2 bunch parsley
- A stick of butter
- Kosher salt
- Fresh ground black pepper
- 1 tbsp olive oil
- 1 tbsp all purpose flour
- 1 tsp cayenne pepper
- 1 lemon
- Butcher twine
- Pre-heat your oven to 425 F.
- Wash the chicken well under tab water and then pat dry it with paper towels.
- Chop the green onions and parsley together really finely and drizzle with olive oil, some salt, and pepper.
- Get messy! With your chicken laying breast-side up, you want to run your fingers between the skin and the meat (towards the cavity.) It should be pretty easy to separate the skin from the meat. Be gentle and make sure you don’t break the skin.
- Now you should half two pockets! With a spoon, insert half of the herbs mixture you made in one pocket, and the other half in the second pocket.
- Cut the butter into two halves (length-wise) and insert each in the pockets as well.
- Rub the remaining leftover herbs mixture all over the chicken.
- Add generous amount of salt and pepper in the cavity of the chicken.
- With your knife, make some holes in the lemon and insert in the cavity of the chicken.
- Tie the legs together with butcher twine.
- Sprinkle salt, pepper, and cayenne pepper all over the chicken’s skinn and make sure it’s evenly coated.
- Slice your onion and garlic head in halves and add them at the bottom of your cast iron skillet.
- Lay the chicken on top (breast-side down) and insert in the oven for 1h and 15 minutes.
- Take the chicken out, and rub some butter all over the skin. Then baste it with some of the juice you will have at the bottom of the skillet. Put back in the oven.
- Turn oven on high broil for 10 minutes. This is the part where you can get that skin really crispy. Don’t move away from the oven and keep an eye out on the chicken. After 10 minutes, take it out again, rub with butter, baste it, put it back in the oven. Broil for 5 minutes. You want that skin to be golden brown!
- Take the chicken out and let it rest on a cutting board. You think you’re done? Not quite habibi. It’s gravy time!
- By now you should have a lot of juice that has accumulated at the bottom of the skillet and flavored with all the onions and garlic that you added there. Put the skillet on your stove (medium heat), sprinkle flour in, and mix really well. Let it simmer until it thickens. Gravy is done!
- Slice off the chicken however you like, drizzle some gravy on, and fight with your significant other about who gets the crispy wings!
If you like this recipe, or if you want more recipes, make sure you follow me on Instagram and YouTube @ We the Habibis!