Cast-Iron Roast Chicken With Crispy Potatoes
Ingredients
The chicken
-
1
whole
chicken (3½–4 pounds)
-
Kosher
salt
The potatoes
-
1½
pounds
russet potatoes
-
2
tablespoons
unsalted butter
-
1
tablespoon
thyme leaves
-
2
tablespoons
olive oil
-
Freshly ground
black pepper
Instructions
- 1. Pat the chicken dry and season it generously with salt, then tie the legs together and let it sit for 1 hour.
- 2. Preheat the oven to 425°F and place a cast-iron skillet in the upper third of the oven.
- 3. Toss the sliced potatoes with melted butter, thyme, and 1 tablespoon of olive oil, then season with salt and pepper.
- 4. Once the oven is ready, coat the chicken with the remaining oil, place it in the hot skillet, and surround it with the potatoes. Roast for 50-60 minutes until the chicken reaches an internal temperature of 155°F.
- 5. Let the chicken rest for at least 20 minutes before carving and serving with the potatoes.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
30g
Total carbohydrates
40g
Total protein
45g
Sodium
500mg
Cholesterol
150mg
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