Once a week, Lenny and I roast a whole chicken, since it’s one of the easiest meals to make. We use both russet and sweet potatoes (my favorite) and play around with different herbs and spices. When in doubt, we always go back to the good Old Bay seasoning.

What you’ll need

1 Free Range Chicken
1 Medium Sweet Onion
1 Organic Large Sweet Potato
2 Organic Medium Potatoes of your choice
2 Swigs Fresh Rosemary
1 Swig of Oregano
2 + 2 Tbs Old Bay Spice
Kosher Salt to taste
Extra Virgin Olive Oil and Safflower/Canola Oil

Directions

Coat your cast iron skillet with a little bit of safflower or canola oil and preheat oven to 415 degrees.

Rinse the chicken under cold water and pat dry. Massage Extra Virgin Olive Oil into the chicken, just enough to lightly coat it. Top with 2TBS of Old Bay Spice so the whole chicken is nice and orangey. Use more if 2TBS is not enough. I’ve noticed that you can never go wrong with more Old Bay. Place the chicken breast side down into the cast iron skillet.

Cut and peel the onion into quarters and take apart all the layers. Arrange the layers around the chicken and salt just a bit. Wash and cut potatoes (peel intact – that’s where all the nutrients are) into large chunks and arrange around the chicken on top of the onions. Season the chicken and potatoes generously. If the remaining 2 TBS are not enough, just use more! Finally, top the chicken and potatoes with the fresh herbs, cover with aluminum foil and place in oven for 1 hour.

After an hour, the chicken should be ready and the potatoes nice and soft. Please use your meat thermometer to be sure! Uncover the chicken, baste, and set the oven to Broil.

Put the chicken back into the oven for a 15 minute broiling session. This will brown and crisp everything right up. And you’re done! Check out the above picture for the final product.

Fast and easy prep, good for the body, and good for the soul!