Simple Roast Chicken (originally  from Oct. 2017 Bon Apetit)


  • 3 - 4 pound whole chicken (air chilled if possible)
  • 1/2 tsp garlic salt
  • 4 tsp. Kosher Salt
  • 2 tblsp. olive oil
  • carrots, cut long ways
  • fennel wedges or leeks
  • 1/2 cup dry white wine
  • 1 cup sour cream

Method - Chicken

  • Pat chicken dry  with paper towels and season generously with  Kosher salt - about 3-4 tsp.
  • Let sit one hour.
  • Add garlic salt to skin.
  • Place rack in upper third of oven and set cast iron skillet on the rack. Set oven to 425 deg.
  • When oven reaches temp. take out chicken and pat dry one more time. Lightly coat with olive oil.
  • Drizzle a bit more olive oil in skillet to keep anything from sticking.
  • Lay vegetables on skillet bottom, so that they're mostly covered by the chicken.
  • Roast around 45 minutes. Remove chicken from oven when internal temp in breast is 155.
  • Rest chicken on cutting board for 20 minutes. This should bring internal temp to 165.
  • Put veggies on serving platter and keep warm in oven -  around 200 deg.

Method - Gravy

  • Add 1/2 cup dry white wine to remaining sauce in pan.
  • Cook over medium heat until wine has mostly evaporated.
  • Add sour cream as needed until you have a nice gravy.


  • Carve chicken and arrange around vegetables on serving platter
  • Pour gravy over chicken, or put in separate dish.