Cast Iron Chicken with Root Vegetables

Directions

1. 1
   Preheat the oven to 425 degrees.
2. 2
   Place a large 12 to 15-inch cast iron skillet in the oven for 15 minutes.On a work surface, season the chicken generously with salt and pepper on both sides.
3. 3
   Remove the skillet and add the olive oil, turning to coat.
4. 4
   Place the chicken in the skillet skin-side down and roast in the oven for 30 minutes.
5. 5
   Remove the chicken to a plate, and tent with foil.
6. 6
   Place the vegetables in the skillet, tossing to coat. Roast the veggies until caramelized and tender, about 30 minutes, redistributing once or twice during the cooking process.
7. 7
   Remove to the plate with the chicken.
8. 8
   Place the skillet over a medium flame and add the wine, scraping up any brown bits. Reduce for 3 minutes, then add the chicken stock and thyme. Simmer gently for 10 minutes, or until reduced by half.
9. 9
   Whisk in the butter.
10. 10
    Add the chicken back to the pan, skin-side up, and arrange the vegetables around it.
11. 11
    Place back in the oven for 5 minutes, until the veggies are sizzling and the chicken is heated through. To serve, cut each chicken half into 2 pieces, breast and leg, and serve directly from the pan.