I was able to find a free range chicken to cook at a local market and i want to do a very simple roast in a 12" skillet.
1)Unfortunately i do not own a 12" cast iron skillet but i do own a 12" stainless steel skillet that was given to me after my grandmothers death. The thing has plastic on part of the handle. I don't think it would melt off during the oven roast if i cook around 350 degrees but i am not 100% sure so i think i might wrap the plastic part in tin foil. Has anyone ever heard of this? I made skewers out of rosemary one time and i covered the end with tin foil to protect is from the heat and that is where my idea came from. I know, cooking on skewers is diff. than cooking an oven roast but have you guys tried something similar before?
2) I am going to melt some clarified butter in a skillet toss in my veggies and toss to coat the veggies (carrots, Celery, Onions and maybe garlic, trying to keep it simple as possible). Add dry white wine and chicken stock and place the chicken breast side down with a bit of S&P and a bit oven lemon juice on top. Cook, flip and repeat untill chicken is to temp.
Sound like a bad idea? I don't want to take away from the flavor of the chicken.