Roasted Skillet Chicken & Veggies
1 Whole Chicken
3 Cups of Veggies – Broccoli & Cauliflower used here, but can substitute with squash & zucchini or brussels sprouts
3 tbsp of favorite seasoning – Meat Church, The Gospel & Holy Voodoo were the go-to for this one
2 tbsp Olive Oil
Texas White Sauce aka Ranch Dressing – I used a Jalapeno Ranch from Whataburger (It’s Texas Y’all)
8”- 10” Cast Iron Skillet
Place veggies in large zip lock bag or bowl. Coat with olive oil and 1 tbsp of seasoning. Mix well and place into cast iron skillet.
Start with spatchcocking your chicken (give google a search if you do not know how to spatchcock or browse my Instagram). Peel the skin back and season the meat with 1 tbsp of seasoning. Replace skin back over and use remainder of seasoning to coat the skin of chicken. Let sit for 15 minutes. Place chicken over veggies in cast iron.
Get cooker going at 350° with a lighter smoking wood/pellet like hickory or cherry. Place cast iron directly on grate. Cook until an internal temp of 160° is reached in the breast (dark meat will be temping higher & that is okay, It can handle it) pull from cooker, drizzle with that Texas White Sauce and let rest for 10-15 minutes. The carry over cook will bring the white meat to a perfect 165° Carve up and serve with the veggies. Enjoy!