Skillet Whole Roasted Greek Chicken with Potatoes
User Reviews
4.5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Course
Main Course
Skillet Whole Roasted Greek Chicken with Potatoes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 5-6 potato cut into large bite-sized pieces, Yukon gold variety
- ½ onion cut into large bite-sized pieces, divided, large sweet yellow
- 2 tbsp olive oil divided (more if needed)
- Greek seasoning to taste (click on the link up above for recipe)
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 5 lb chicken innards removed, rinsed & dried
- 1 lemon halved, small
- 3 garlic cloves
- parsley fresh; handful
- 1 tbsp butter for sauce
Instructions
- Make the Greek seasoning blend - Click the link up above for the recipe.
- Preheat the oven to 400 degrees.
- Place the potato pieces in a large cast iron skillet.
- Add half the onion pieces and drizzle with 1 tablespoon of olive oil.
- Season with Greek seasoning blend, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
- Carefully rinse the chicken, inside and out, with cold water then pat very dry.
- Season the inside of the bird with a Greek seasoning blend, sea salt, and freshly cracked pepper, to taste.
- Place the remaining onion pieces, lemon halves, garlic cloves, and parsley into the cavity.
- Truss the chicken, if desired.
- Rub the entire bird evenly with another tablespoon of olive oil, including carefully loosening the skin and rubbing the breasts with the oil.
- Next, season the entire bird, including under the breast skin, with Greek seasoning, sea salt, and freshly cracked pepper, to taste. Set the bird on top of the potatoes and onions.
- Place into the oven and roast, rotating the skillet halfway through cooking time, until a meat thermometer reads 165 degrees when stuck into the deepest part of the thigh, about 1 hour and 15 minutes.
- Remove from the oven and allow the chicken to rest on a cutting board for at least 15 minutes before slicing.
- Use a slotted spoon to remove the onions and potatoes.
- Heat the remaining sauce in the skillet over medium-high heat for a couple of minutes.
- Add the butter and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve chicken with potatoes and sauce on the side. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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