Skillet Roast Chicken with Asparagus and White Wine Sauce

Step 1

Preheat oven to 450°. Rinse and dry chicken thoroughly, then generously season with salt and pepper. Massage 2 tablespoons butter over and under the skin. Scatter garlic and onion on bottom of a large cast-iron skillet, then place chicken skin side up on top of vegetables (avoid overlapping chicken) and roast until internal temperature is 165°, 30 minutes. (If you desire crispier skin, finish chicken under broiler.)

Step 2

Transfer chicken to a plate to rest and cover loosely with aluminum foil. Discard garlic and return skillet with onion and pan drippings to the stove. Add stock and wine, season with salt and pepper and bring to a boil. Reduce to a simmer, then add asparagus. Using a wooden spoon, scrape bottom of pan to release brown bits. Reduce temperature and simmer until asparagus is fork tender, 5 minutes, then add remaining tablespoon butter and stir into sauce.

Step 3

Add chicken and juices back to skillet and spoon sauce over chicken. Sprinkle with sea salt and garnish with parsley.