When your bestie can cook. Passover highlights from last night were Charlie’s chicken and vegetables. So good - this is a definite go-to for holiday meals and family dinners. Serves 4-6.

INGREDIENTS:

1 whole chicken, room temperature 

Exterior:
JF Universal Salt
Light olive oil

Cavity:
Lemons, halved
Fresh thyme
Fresh sage
Olive oil
Garlic cloves
Onion

Vegetables:
Potatoes, sliced
Carrots, halved
Onion, sliced
Olive oil
JF Universal Salt

PROCESS:

Charlie’s Chicken
Preheat the oven to 425º. Place the chicken in a large cast iron. Generously season the exterior with JF Universal Salt and coat in a light EVOO. Empty the cavity, then stuff it with lemon, thyme, sage, olive oil, garlic, and onion. Bake for an hour and a half.

Once time has elapsed, cool on a wire rack for 10-15 minutes; It’s 90% cooked at this point.  

With your oven still at 425º set it to either ‘browning’ (for Miele ovens) or to broil. On a wire rack pan, place the chicken back into the oven to crisp for an additional 10-12 minutes. Then set on a cooling rack for 10-15, allowing any excess grease to drip off the bird. 

Vegetables
Preheat the oven to 400º-410º. In a large pan toss your vegetables in olive oil and generously season with JF Universal Salt. Roast for about 50-75 minutes. 

Once time has elapsed, cool slightly on a wire rack, then serve alongside our chicken. Enjoy!