- 1 (3 ½-4-lb) Chickenwhole
- Kosher Saltto taste
- 1½ lbs Potatoesrusset, scrubbed, thinly sliced crosswise
- 2 tbsp Unsalted buttermelted
- 1 tbsp Fresh thymeleaves
- 2 tbsp Olive oildivided
- Black pepperfreshly ground, to taste
Cast-Iron Roast Chicken with Crispy Potatoes
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:
Steps to make Cast-Iron Roast Chicken with Crispy Potatoes
Dry chicken and season
Add oil to skillet
Transfer chicken to baking dish