Easy Cast Iron Skillet Chicken

So, for years and years I knew I loved a good roast chicken, but had no idea how to pull off a perfectly cooked bird. I knew it could be oh so simple, but that these secrets were not for me. Until now. The butcher Mike at Star Grocery in Berkeley is systematically leading me through the basics of how to cook meat, and cook it well. All I have to do is show up after work and ask, "what's for dinner?" As a failed vegetarian, I'm a bit of a neophyte when it comes to these things, and am SO happy to have been taken under the wing (the perfectly cooked and tender wing), of a well seasoned pro. This recipe covers how to make an easy and delicious roast chicken, and if you feel like going the extra mile (which is actually only like a couple of yards), you can put together a really lovely "gravy" from the drippings. Chicken is cheap, can be organic, and this recipe will feed you for a couple of days, so for all you busy folks, cook this on Sunday night and have chicken salad sandwiches until Wednesday.

So, you'll need:

- One whole chicken, at room temperature (if it's at all frozen still, or even too cold, the cooking is a bit uneven).
- 2 tablespoons salt, preferably coarse and kosher.
- Pepper, to taste
- 3 tablespoons chopped herbs (I think thyme works best, but rosemary or chives also have their appeal).
- 2 tablespoons flour
- 3/4 cup milk
- 1 tablespoon whole grain mustard

Pre-heat the oven to 425 degrees. Rinse and dry the chicken, and rub it with the salt, inside and out. Put the chicken, breast side up, in an oven proof iron skillet and cook at high heat for about three minutes, until the pan is quite hot (this gives the bottom of the chicken a little head start). Transfer the pan to the oven and cook for 1 hour and 10 minutes. Take the chicken out of the oven and tip the skillet slightly so the drippings pool on one edge. Put the chopped herbs directly into the drippings which will cook the herbs slightly. Spoon the herb drippings over the chicken, and after it is entirely covered, transfer the chicken to a platter and let it rest.

To make the gravy:

Transfer the skillet with drippings to the stove and over medium low heat, add the flour and pepper, whisking constantly. When fully combined, add the milk and mustard, still whisking, and simmer over medium heat until the gravy has thickened. At this point, it's also great to add sauteed onions and/or mushrooms, if you'd like.

I usually make this with rice or potatoes, and a big salad of some sort. Easy, but feels fancy.