How to Cook Appetizing One Skillet Roast Chicken and Pier Potatoes

One Skillet Roast Chicken and Pier Potatoes. Cast-Iron Skillet Whole Roasted Chicken With Potatoes. Nothing says simple comfort food like a whole-roasted chicken, and when tossed into an already-hot, cast iron skillet with sliced potatoes and onions, you have an incredibly easy one-pot-meal that's ready in just one hour. Whole roasted chicken with potatoes- easy to make and perfect for a cozy family dinner.

Season with salt and pepper the inside and outside. Prepare garlic-thyme butter: In a skillet over medium heat, heat. While the chicken is cooking, cut your potatoes into bite-size pieces. You can cook One Skillet Roast Chicken and Pier Potatoes using 13 ingredients and 21 steps. Here is how you cook it.

Ingredients of One Skillet Roast Chicken and Pier Potatoes

1. Prepare of potatoes.
2. It's 1 tbsp of vegetable oil.
3. It's 1 1/2 tsp of salt, or less depending on your salt preference.
4. You need 1/2 tsp of ground black pepper.
5. It's 2 lb of potatoes, peeled if you desire.
6. It's of chicken.
7. It's 1 of each 4-5 pound whole chicken.
8. Prepare 2 tbsp of vegetable oil.
9. You need 1 tbsp of lemon juice or vinegar.
10. It's 1 tsp of dried thyme.
11. Prepare 1 1/2 tsp of paprika (smoked if you have it).
12. It's 1/2 tsp of ground black pepper.
13. It's 1 tsp of salt.

If you're feeling relaxed, serve the chicken. If you guys make this one pan roasted chicken and potatoes recipe, don't forget to tell me all about it. Get the Recipe: Skillet Chicken with Roasted Potatoes and Carrots. The only other cleanup is a cutting board and a small bowl.

One Skillet Roast Chicken and Pier Potatoes step by step

1. Put oven rack in lower middle slot. Preheat oven to 400°F.
2. Peel potatoes if desired, slice into 1 inch thick slices.
3. Mix potato marinade (first 3 ingredients).
4. Toss potatoes in marinade.
5. Heat oven proof skillet on medium heat.
6. Clean chicken, remove giblets (not used in this preparation) pat chicken dry.
7. Mix all chicken rub ingredients (everything after the chicken in the list).
8. Place potatoes in hot skillet largest side down do not turn (we are Browning one side only), pour all potato marinade into the skillet..
9. Rub chicken rub all over chicken, under the skin if you can.
10. Fold wing tips under.
11. Either tie the drumsticks together, or as I did here cut a small slit in the skin of the side, and put the end of the drum stick in that hole to hold it.
12. Once potatoes get a slight brown to them on one side only, turn off heat.
13. Place chicken on top of potatoes, breast side up.
14. Place skillet in oven, roast until breast reads 165°F. About 1 hour 10 minutes for 4 pound bird, about 1 hour 30 minutes for a 5 pound bird..
15. Remove skillet from oven. Place chicken on a clean plate or cutting board. Tent with foil..
16. Cover potatoes in skillet, return to oven. I usually turn my oven off at this point, there is enough heat in there..
17. Wait 15-20 minutes to let the chicken rest..
18. Carve chicken as desired..
19. Remove skillet from oven. Uncover..
20. Serve potatoes with the dark side (browned side) down. They should have a soft creamy top, with a crisp or slightly chewy bottom..
21. NOTE - a 12 inch skillet is ideal for this, but the only one I had oven proof over 350°F was this 10 inch cast iron. I could only fit about 1 1/2 medium potatoes on it..

Arrange potatoes so that they lay flat and in a single layer. Rub only skin side of thighs Turn off stove and transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily I swaped the carrots for a diced potato and I changed the schirasha for a tbs of salsa huichol habanero. Pan-roasted chicken thighs, chicken pot pie, skillet mac and cheese, and several other top recipes for dishes made in a cast-iron skillet. One-Skillet Roasted Butternut Squash with Spiced Chickpeas.

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