Cast-Iron Skillet Whole Roasted Chicken With Potatoes
User Reviews
4.5
Cast-Iron Skillet Whole Roasted Chicken With Potatoes
Description
Cast-Iron Skillet Whole Roasted Chicken With Potatoes uses a whole chicken seasoned with kosher salt and black pepper, cooked at 425°F in a preheated cast iron pan. The chicken is tied to keep its shape and brushed with olive oil to aid browning. Thin slices of russet and sweet potatoes along with red onion and fresh thyme sprigs surround the bird, roasting together in the skillet to soak up flavorful juices and crisp at the edges. The roast is finished when internal temperature reaches 155-160°F at the thigh, ensuring juicy, tender meat.
The dish balances the hearty, crispy skin of the chicken with the soft, slightly caramelized potato slices and onions. The fresh thyme imparts subtle herbaceous aromas that complement the savory chicken. This one-pan recipe combines protein and sides for an easy oven meal.
Serving the whole chicken carved with the roasted vegetables offers a comforting family-style presentation. The potatoes and onions absorb the pan drippings, making for tasty accompaniments. This recipe suits a weekend dinner when time allows for slow roasting and resting to develop full flavor and texture.
Ingredients
- 4 to 4 ½ pound chicken whole
- kosher salt
- extra-virgin olive oil
- black pepper freshly ground
- 1 red onion , any variety will do, sliced
- 1 russet potato , very thinly sliced (no need to peel the skin)
- ½ sweet potato , very thinly sliced (no need to peel the skin)
- 6-8 thyme fresh, sprigs
Instructions
- Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Let the chicken sit for 1 hour, or in the refrigerator overnight.
- Preheat the oven to 425°F and set a 12-inch cast iron skillet inside on the middle rack. Tie the legs of the chicken together with string or twine and pat dry with paper towels again. Drizzle with olive oil and lightly rub or brush the skin to cover it evenly. Season with a bit more salt and freshly ground black pepper. In a medium bowl, toss the vegetables with half of the thyme leaves and a drizzle of olive oil and set aside.
- Once the oven comes to temperature, drizzle 1-2 tablespoons of oil in the skillet. Very carefully place the chicken in the hot pan and quickly move out of the way in case the oil pops. Carefully add the potatoes, onion, and thyme around the chicken and bake for 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh without touching the bone reads 155 to 160°F and the juices run clear.
- Transfer from the oven and loosely tent with foil for about 15 minutes before serving.
- Adapted from Bon Appétit.
User Reviews
Overall Rating
4.5
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