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45-Minute Pan Roasted Chicken

This is a Jamie Oliver inspired dish that encompasses all that is wonderful about simple cooking with perfect ingredients. Roasting means just that. There is no liquid present when roasting, which allows temperatures next to the meat to exceed the boiling point. The key to this dish is a very high temperature that sears the juices in the chicken, while retaining the flavor of the chicken fat and herbs in the surrounding potatoes and bread.

1 - 5 to 7 pound roasting chicken or capon, cut into sections
6 - potatoes, peeled and quartered lengthwise like steak fries
1 - whole loaf of rustic crusty bread
1 - leek cleaned and cut in quarter-inch rounds
1 - red pepper, sliced
1 - large bunch of fresh herbs of your choice
½ - cup lemon juice
1 - spray can of olive or canola oil
6 - tablespoons of butter, melted
salt and pepper
1 - 14-inch cast iron or steel fry pan

Preparation: 1. Heat your oven to 425~450 degrees or set your outside grill to the same general temperature. If using a grill, indirect heat is best. Take the 14-inch cast iron fry pan and spray the interior with the oil. Arrange large clumps of fresh herbs to cover the bottom of the pan. I used rosemary, lemon balm and chives for this dish. This will perfume the chicken. 2. Place the peeled and quartered potatoes in a bowl and toss them with olive oil, salt and pepper. Arrange them around the perimeter of the fry pan. 3. Take the loaf of bread and rip it into bite sized chunks and cover the center of the pan to make a bed for the chicken. 3. Wash the chicken pieces and rub them with lemon juice. Spray the chicken with oil and then arrange them in a single centered flat layer in the pan, pieces just touching 4. Scatter the chopped leek and sliced red pepper across the pan along with sprigs of rosemary. Salt and pepper generously. 5. After 30 minutes of roasting brush melted butter on the tops of the chicken pieces. Roast for a total of roughly 45 minutes, or until the chicken juices run clear. When done remove from the grill and let stand for 10 minutes before serving.

Presentation: Each plate should have a little of everything from the pan. You will not believe how delicious the bread is. Serve with a dry white wine. A simple salad of sliced tomatoes and goat cheese is a nice accompaniment.