Whole Chicken (1)
on a vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
Preheat oven to 450 degrees F (230 degrees C). Position rack to a low setting to allow air flow around vertical chicken.
Pink Himalayan Sea Salt (1 tsp)
Cayenne Pepper (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Dried Thyme (1/2 tsp)
Smoked Paprika (1/2 tsp)
Garlic Powder (1/2 tsp)
Onion Powder (1/2 tsp)
Olive Oil (1/4 cup)
Apply rub over chicken.
Place chicken in center of oven rack. Lower oven temperature to 425 degrees F (220 degrees C) and set timer for one hour.
After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
Remove chicken stand to a cutting board or platter. Add
All-Purpose Flour (2 Tbsp)
to drippings in skillet. Place skillet over medium-low heat and stir in flour to make a roux.
Gradually whisk in the
Chicken Stock (10 fl oz)
. Simmer over low heat until gravy thickens. Whisk often.
Carve chicken into serving pieces and serve with the gravy and sides of your choice.