Quick and Easy Roast Chicken

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Here's a simple recipe for roast chicken that puts a satisfying meal on the table in just under an hour. Put some potatoes in to bake too, toss a salad and put your feet up with your newest quilting book while dinner cooks.

One 3-4 lb. chicken
A heavy, ovenproof skillet - cast iron is ideal
Salt (optional) and pepper

Set your oven rack to its lowest position.
Place the skillet on the rack and preheat the oven to 450º. While the oven and pan are heating, put some salt and pepper on the chicken.

When the oven is ready, put the chicken, breast-up, in the hot skillet. Cook for 45 minutes, or until a meat thermometer inserted in the meaty part of the thigh reads 155º. Take the chicken out and let it rest for 5 minutes before serving.

Two of many possible variations:
1) Put black pepper, salt, and rosemary on and in the chicken. Put 4 whole, unpeeled cloves of garlic in the chicken.
2) Put salt and pepper on the chicken. Put a small chopped carrot, a chopped stalk of celery, and a chopped onion in the chicken.1-16oz. can whole tomatoes

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