Preheat oven to 500°F. Rinse bird thoroughly and reserve giblets [liver, heart, gizzard, neck] for Day 5. Place cast iron skillet in oven to heat. Rub chicken with olive oil, salt & pepper. Tie legs together. Place chicken, breast side up in hot pan. Roast 40 minutes. Without opening the oven door, turn oven off and leave closed for 30 minutes. Remove chicken from oven, check internal temperature. If temperature is below 160°F, turn oven back on and roast an additional 5-10 minutes or microwave chicken for 2 minutes. Let rest in skillet 20 minutes. Carve, set aside the breasts for Day 4 Pot Pie. Refrigerate the carcass and any drippings from the skillet for Day 5. Serve 2 thighs, 2 wings and 2 drumsticks.

 

Cut potatoes into quarters and place in cold water. Bring to a boil, cover and boil gently 10-15 minutes, or until fork tender. Drain; serve with butter, salt, pepper, and parsley.

 

Cut florets off broccoli stalks. Cut about 1” off end of stem. Peel outer layer of stem, and cut into 1” slices. Place broccoli florets & stems on cookie sheet. Spray with olive oil. Sprinkle with salt & pepper. While chicken is resting, bring oven temperature to 400°F. Place broccoli in oven. Roast 10-15 minutes or to desired finish.

Cut up 2 apples tonight. If this is more than you need, place the extras in a covered container and refrigerate. These will be made into applesauce on Day 4.