Roasted chicken with carrots, potatoes, onion, lemon, sage and thyme in a cast iron.

Charlie's Chicken

When your bestie can cook. Passover highlights from last night were Charlie’s chicken and vegetables. So good - this is a definite go-to for holiday meals and family dinners. Serves 4-6.


1 whole chicken, room temperature

JF Universal Salt
Light olive oil

Lemons, halved
Fresh thyme
Fresh sage
Olive oil
Garlic cloves

Potatoes, sliced
Carrots, halved
Onion, sliced
Olive oil
JF Universal Salt


Charlie’s Chicken

Step 1: Preheat the oven to 425º. Place the chicken in a large cast iron.

Step 2: Generously season the exterior with JF Universal Salt and coat in a light EVOO. Empty the cavity, then stuff it with lemon, thyme, sage, olive oil, garlic, and onion.

Step 3: Bake for an hour and a half.

Step 4: Once time has elapsed, cool on a wire rack for 10-15 minutes; It’s 90% cooked at this point.

Step 5: With your oven still at 425º set it to either ‘browning’ (for Miele ovens) or to broil. On a wire rack pan, place the chicken back into the oven to crisp for an additional 10-12 minutes. Then set on a cooling rack for 10-15, allowing any excess grease to drip off the bird.


Step 1: Preheat the oven to 400º-410º. In a large pan toss your vegetables in olive oil and generously season with JF Universal Salt. Roast for about 50-75 minutes.

Step 2: Once time has elapsed, cool slightly on a wire rack, then serve alongside our chicken. Enjoy!

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