Cast Iron Skillet Roast Chicken and Vegetables

Preheat the oven to 425-F.

Place the chicken in a large cast-iron skillet. Rub with 1 tablespoon oil. Season liberally with salt and pepper.

Stuff 5 sprigs of thyme in the cavity. Tie the legs together with kitchen twine.

Roast 25 minutes.

Meanwhile, in a large bowl, toss together the cauliflower, tomatoes, shallots, remaining 5 sprigs thyme, and remaining 2 tablespoons olive oil.

Remove the chicken from the oven and arrange the vegetable mixture around it.

Roast, stirring the vegetables after 20 minutes, until the cauliflower is browned and tender, and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 165 degrees, about 35 minutes more.

Transfer the chicken to a platter to cool for 15 minutes. For super tender dark meat, cut off the legs at the thigh and return to the oven until an instant read thermometer reaches anywhere between 175-195.