1 whole chicken
1 lb. small golden potatoes (red potatoes may be substituted)
1 onion, cut into chunks
8 oz fresh baby Bella mushrooms
8 oz brussels sprouts, halved
4 oz fresh baby carrots
1.5 Tb sea salt, divided
1 tsp poultry seasoning
1 Tb black pepper, divided
1 Tb Italian seasoning, divided
1 32oz carton chicken broth
1 large can Italian whole Roma tomatoes, drained well in colander

Preheat oven to 375.

In a large, cast iron skillet or baking dish, add chicken, onion, brussels sprouts, potatoes, carrots and mushrooms. Add broth. Add half the salt, pepper and Italian seasoning over all. Add poultry seasoning over all.

Bake in oven on medium rack for 1.5-2 hours or until chicken is cooked through. Tent with foil and cut chicken in half after the first hour.

Once cooked, remove from oven and let rest, covered in foil.

Switch oven to broil.

In a smaller cast iron skillet or casserole dish, add drained Roma tomatoes. Sprinkle with remaining sea salt, pepper and Italian seasoning.

Place under broiler on medium rack for a few minutes to scorch tomatoes. Remove from heat, slice and add to chicken and vegetables in skillet.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet