Cast-Iron Roast Chicken with Crispy Potatoes

delicious roasted chicken
Delicious roasted chicken
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (3 ½-4-lb) Chicken whole
Kosher Salt to taste
1½ lbs Potatoes russet, scrubbed, thinly sliced crosswise
2 tbsp Unsalted butter melted
1 tbsp Fresh thyme leaves
2 tbsp Olive oil divided
Black pepper freshly ground, to taste

Nutritional information

458
calories
13.4g
fat
13,6g
carbohydrates
67.2g
protein
182mg
cholesterol
169mg
sodium
Ingredients

Cast-Iron Roast Chicken with Crispy Potatoes

Share

This Cast-Iron Roast Chicken with Crispy Potatoes is the one roast chicken recipe that I come back to again and again. When you follow this recipe, you will be left with a roasted chicken with perfectly done breasts and dark meat.  

Start by seasoning the chicken with salt and chilling for an hour. Toss potatoes with melted butter, thyme, and oil and season to taste with salt and pepper. Place chicken in the center of a hot oiled skillet and arrange potatoes around it. Roast until the potatoes are golden brown and crisp. When an instant-read thermometer inserted into the thickest part of breasts registers 155 °F remove from the oven. Let the chicken rest in the skillet for at least 20 minutes. Carve and serve.

To make the Cast-Iron Roast Chicken with Crispy Potatoes, you will need the following ingredients:

Ingridiens for Cast-Iron Roast Chicken with Crispy Potatoes

Steps to make Cast-Iron Roast Chicken with Crispy Potatoes

1

Prepare chicken

1h

Using paper towels, pat the chicken dry and season generously inside and out with salt. Tie the legs together using kitchen twine and leave to sit for at least 1 hour to allow salt to penetrate. You can chill in the refrigerator uncovered for up to 1 day ahead.

2

Preheat oven

5

Heat the oven to 425 °F and place a 12-inch cast-iron skillet or 3-quart enameled cast-iron baking dish on a rack in the upper third of the oven to heat.

3

Prepare potatoes

2

Place 1½ pounds of potatoes in a large bowl with 2 tablespoons of melted butter, 1 tablespoon of thyme leaves, and 1 tablespoon of oil. Toss to coat and season to taste with salt and pepper.

4

Dry chicken and season

3

Use paper towels to pat chicken dry again and lightly coat the outside of the chicken with half of the remaining oil and sprinkle with your favorite dry rub, if using.

5

Add oil to skillet

2

Drizzle the hot skillet with the remaining oil to prevent the chicken skin from sticking and tearing.

6

Transfer chicken to baking dish

3

Place chicken in the center of the skillet and arrange potatoes around.

7

Roast

50

Roast in the oven for 50–60 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 155 °F.

8

Rest

20

Leave the chicken to rest in the skillet for at least 20 minutes and up to 45 minutes.

9

Serve

To serve, transfer the chicken to a board to carve. Serve with the crispy potatoes.

This Cast-Iron Roast Chicken with Crispy Potatoes is a really superb take on roast chicken. If you try making this, please come back to leave a review with your thoughts!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

This chicken is BOMB! Thanks!

Write your own review

You can optionally upload your own image along with a review

Greek Feta Dip Recipes–Homemade Greek Feta Dip–Easy Greek Feta Dip
previous
Greek Feta Dip
Polenta Bites with Stilton and Red Onion Chutney Recipe-Polenta and Cheese Bites-Polenta Recipes
next
Polenta Bites with Stilton and Red Onion Chutney
Add Your Comment