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Cast-Iron Roast Chicken with Crispy Potatoes

Cast-Iron Roast Chicken with Crispy Potatoes

Name: Cast-Iron Roast Chicken with Crispy Potatoes
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: Chicken 1 (3 ½-4-lb); Kosher Salt; Potatoes 1½ lbs; Unsalted butter 2 tbsp; Fresh thyme 1 tbsp; Olive oil 2 tbsp; Black pepper

delicious roasted chicken

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2h
Serves 8
Easy
425 °F
(1)

Ingredients

	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

Cuisine:

American Recipes

Ingredients

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

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

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 O'connor

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!