This was a fantastic week night meal...one pan..cooking in the oven; the only thing more I could asked for is elves to clean up the kitchen and dining room.
Reheat the oven to 350 degrees F.
Butterfly a whole chicken (fryer). One the inside of the chicken make a snip on the breast bone, then hope the chicken, skin side facing you, holding the outer edges of the breast/wing, bend the chicken toward you until you hear the breast bone crack, now the chicken will lay flat. I find butterflying the chicken easiest with with poultry shears, but if you're an ace with a sharp knife, go for it!
Season the underside of the chicken with salt and pepper then season the skin side with salt, pepper, 2 teaspoons crushed fennel seeds (I crushed mine in a mortar with a pedestal), 1 teaspoon dried rosemary.
Peel two carrots, cut in half and then in to pieces about one-inch long. Use about 4 to 6, scrubbed, #1 golden or fingerling potatoes, cut in half, 2 shallots, peeled and cut in half. Place the veggies in a bowl, drizzle with olive oil and season with salt and pepper. Toss the veggies to make sure they are evenly coated with the oil and seasonings, set aside.
Pre-heat a cast iron skillet over medium-high heat with 2 tablespoons of olive oil. Once the skillet is hot, place the chicken in skin side down and sear for about 5 to 6 minutes. Turn over and cook for an additional five minutes and add the veggies to the skillet around the outside perimeter of the chicken.
Place the skillet in the oven and cook for 1 hour or until a meat thermometer registers 170 degrees and the juices run clear. Remove the chicken and veggies from the oven to a platter. Loosely tent with foil and allow it to rest for about 10 minutes. Return the skillet to the stove over medium heat and pour in 1 cup of white wine and de-glaze the skillet for 1 minutes, scraping up the browned bits. then stir in 1 cup of chicken broth and reduce by half. Stir in 1 tablespoon of butter.
Carve the chicken into serving pieces, serve with a generous portion of veggies and don't forget to ladle on that delicious pan gravy. Garnish with a little chopped fresh parsley and you have yourself one heck of a meal!
Now that's a plate full of love!