Cast-iron pans are great for roasting vegetables and meats because they hold heat so well. Feel free to substitute your favorite veggies halfway through the roasting time for a delicious (and easy) one-pot meal.
Makes four to six servings
- 1 roasting chicken, about 4 to 5 pounds
- 1/2 cup tamari
- 1 tbs. minced gingerroot
- 1 tbs. extra-virgin olive oil
- 3 cloves garlic, smashed
- 4 cups whole Brussels sprouts, trimmed
Preheat the oven to 500 degrees F and put a large cast-iron pan on the middle rack of the oven. Allow pan to heat in the oven for 30 minutes while you prepare the chicken and vegetables. Cut through the skin of the chicken between the thigh and the body so that the thighs splay out. Mix the tamari and ginger together and rub the chicken inside and out with the mixture. In the hot cast-iron pan, drizzle the olive oil, add the garlic cloves, and place the chicken in the pan, breast side up. Press the chicken thighs into the pan so they sear. Return the pan to the oven and roast the chicken for 20 to 25 minutes. Add the Brussels sprouts and roast for another 15 minutes, until the chicken is cooked through and the Brussels sproutsare tender.