Jamie Deen's Chicken, root vegetables and pan gravy

Ingredients

• 1 cut up chicken 
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons fennel seeds, crushed
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1 yam cut in 1" chunks
• 2 large carrot, peeled and cut into 1-inch chunks
• 1 large shallot, peeled and sliced in half through the root
• 1 apple cut in 1-inch cubes
• 1 Tbs. apple cider vinegar
• 1 cup chicken stock
• 1 tablespoon clarified butter
• Chopped fresh parsley, optional

Directions

Take the chicken out of the refrigerator. Pat dry with paper towels. Let stand at room temperature for about 1 hour.

Adjust the rack to the center of the oven and preheat to 350 degrees F.

Sprinkle the chicken with the rosemary and fennel seeds, and liberally sprinkle with salt and pepper.

Heat a 12-inch cast-iron skillet over medium-high heat. Once hot, add 2 tablespoons olive oil to heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes.

While the chicken is searing, add the yams, carrots and shallot to a bowl along with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well, making sure that all the vegetables are coated well with the oil. Flip the chicken and add the vegetables to the skillet.

Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 10 minutes. Remove the chicken to a cutting board to rest for 15 minutes before carving. Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm.

Meanwhile, place the skillet over a burner and set to medium heat. Add the vinegar and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Stir in chicken broth. Reduce by half, or until the gravy coats the back of a spoon. Swirl in the butter at the end of simmering for a richer taste and glossiness.

Carve the chicken into pieces and serve with the vegetables and the gravy. Sprinkle the vegetables with additional fresh chopped parsley if using.

Cook's Note: Crush the fennel seeds under the blade of your knife to open up the flavor.