Springtime Honey Garlic Roast Chicken Skillet

Preheat oven to 425 degrees F.

In a large bowl, combine potatoes, onions and asparagus, tossing with a few pinches each of salt and pepper.

Add in mushrooms and 1 tablespoon olive oil, tossing with your hands to combine.

Drizzle in 1 tablespoon of honey and toss again.

Take each head of garlic and slice off the top, and using your hands rub/peel away most of the outside paper.

Drizzle each head with olive oil, then wrap separately cut‑side up in a small square of aluminum foil.

Pat chicken completely dry.

Season both sides with salt and pepper, then rub each side with 1/2 tablespoon each of honey.

Finish by coating the entire chicken with 1‑2 tablespoons olive oil.

Place chicken breast‑side up in the center of a large cast‑iron skillet.

Place vegetables in the skillet around the chicken, stuffing a few underneath if needed.

Place foil‑covered garlic bulbs on top of vegetables.

Roast chicken for about 85‑90 minutes.

Once finished, remove and let sit for 10‑20 minutes, then cut.

While chicken is resting, combine leftover honey and 1‑2 heads of roasted garlic in a bowl.

Mash and mix until combined, then use to coat vegetables or spread on chicken.