One Skillet Roast Chicken and Pier Potatoes. While the chicken is cooking, cut your potatoes into bite-size pieces. If you're feeling relaxed, serve the chicken. Cast-Iron Skillet Whole Roasted Chicken With Potatoes.

Follow me all over social media, links are. 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. You can have One Skillet Roast Chicken and Pier Potatoes using 13 ingredients and 21 steps. Here is how you achieve it.

Ingredients of One Skillet Roast Chicken and Pier Potatoes

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

Charred Chicken with Sweet Potatoes and Oranges. Get the Recipe: Skillet Chicken with Roasted Potatoes and Carrots. The only other cleanup is a cutting board and a small bowl. Arrange potatoes so that they lay flat and in a single layer.

One Skillet Roast Chicken and Pier Potatoes instructions

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..

The chicken is so delicious and the potatoes complete the meal. Chicken and potatoes are two of the most loved ingredients and when you combine them together, they make an amazing meal for dinner. 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. This recipe combines chicken pieces along with Italian sausages, potatoes and onions cooked together in the skillet.