Other Cast Iron Recipes:
 

1 Large chicken for roasting
2 Large carrot chunks
2 Large potato chunks
1 parsnip chunked
1/2 butternut squash chunks
1 Medium onion chunks

Chicken Rub
1 tsp. Curry
1 tsp. Sage
1 tsp. Rosemary
1 tsp. Coriander
1 tsp. Thyme
1 clove garlic - finely crushed or chopped

Basting
1/4 Cup Olive Oil

Preheat oven to 350 degrees.  In a deep cast iron skillet or cast iron Dutch oven, place a round roasting rack.

Wash chicken thoroughly and remove gizzards.  (wrap gizzards in foil)  Place chicken breast down onto roasting rack.

Bend chicken rub ingredients together in a small bowl and then vigorously rub all over the skin of the chicken. Place vegetables around chicken.  Be sure to use large chunks, since you will be slow roasting.

Next, blend remaining seasonings into the 1/4 cup of olive oil to make the baste.  Check the chicken every 20 minutes, and liberally baste all vegetables and chicken skin.

Cover and place in oven.  Cook for 1 hour covered, then uncover and cook for an additional 15 minutes to half hour.