Cast Iron roast chicken isn’t fancy but somehow always comforting and the perfect weeknight go to that is always a crowd pleaser. I like adding quartered shallots and citrus and topping the chicken with very herby salsa verde. This sauce is so great to have on hand because it literally can be added to anything from roasted veggies, morning eggs, steak and/or salmon.
Roast Chicken & Shallots with Salsa Verde
- 4 bone in skin on chicken thighs
- 2 bone in skin on chicken breasts
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2-3 tbsp ghee or olive oil
- 3 shallots (peeled and quartered )
- 1 lemon (sliced )
- 1 tbsp capers (drained)
- 3 garlic cloves (minced)
- 2 anchovies (minced)
- 1/4 cup parsley (chopped fine)
- 1/4 cup cilantro (chopped fine)
- 1/4 cup basil (chopped fine)
- 1 tbsp tarragon (chopped fine)
- 1 tbsp mint (chopped fine)
- 2 tbsp scallions (chopped fine)
- 1/2 tsp salt
- 1/2 cup olive oil (extra virgin)
Preheat oven to 475° and place your cast iron pan in the oven to heat up.
Once oven reaches 475° remove from oven and place chicken skin side up in the preheated pan and season with salt, pepper on both sides and drizzle with olive oil.
Scatter quartered shallots and lemon slices tucking in between and on top of chicken.
Place pan in the center rack. Check the chicken after 30 minutes and if browning too quickly turn the heat down to 400° until the chicken is cooked through anywhere from 45-60 minutes.
Remove from oven and let the chicken rest for 10 minutes before serving.
Serve with shallots, lemons slices, cooking juices and salsa verde.
In a medium bowl add all of the ingredients, stir and set aside.
Salsa can be stored in the fridge up to two weeks as long as the olive oil is covering the herbs completely.