One Skillet Roast Chicken and Pier Potatoes Recipe

Name: One Skillet Roast Chicken and Pier Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 1/2 tsp salt, or less depending on your salt preference; 1/2 tsp ground black pepper; 2 lb potatoes, peeled if you desire; 1 each 4-5 pound whole chicken; 2 tbsp vegetable oil; 1 tbsp lemon juice or vinegar; 1 tsp dried thyme; 1 1/2 tsp paprika (smoked if you have it); 1/2 tsp ground black pepper; 1 tsp salt

Servings: persons

1 tbsp vegetable oil
1 1/2 tsp salt, or less depending on your salt preference
1/2 tsp ground black pepper
2 lb potatoes, peeled if you desire
1 each 4-5 pound whole chicken
2 tbsp vegetable oil
1 tbsp lemon juice or vinegar
1 tsp dried thyme
1 1/2 tsp paprika (smoked if you have it)
1/2 tsp ground black pepper
1 tsp salt

1
Put oven rack in lower middle slot.
2
Preheat oven to 400F
3
Peel potatoes if desired, slice into 1 inch thick slices
4
Mix potato marinade (first 3 ingredients)
5
Toss potatoes in marinade
6
Heat oven proof skillet on medium heat
7
Clean chicken, remove giblets (not used in this preparation) pat chicken dry
8
Mix all chicken rub ingredients (everything after the chicken in the list)
9
Place potatoes in hot skillet largest side down do not turn (we are Browning one side only), pour all potato marinade into the skillet.
10
Rub chicken rub all over chicken, under the skin if you can
11
Fold wing tips under
12
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
13
Once potatoes get a slight brown to them on one side only, turn off heat
14
Place chicken on top of potatoes, breast side up
15
Place skillet in oven, roast until breast reads 165F.
16
About 1 hour 10 minutes for 4 pound bird, about 1 hour 30 minutes for a 5 pound bird.
17
Remove skillet from oven.
18
Place chicken on a clean plate or cutting board.
19
Tent with foil.
20
Cover potatoes in skillet, return to oven.
21
I usually turn my oven off at this point, there is enough heat in there.
22
Wait 15-20 minutes to let the chicken rest.
23
Carve chicken as desired.
24
Remove skillet from oven.
25
Uncover.
26
Serve potatoes with the dark side (browned side) down.
27
They should have a soft creamy top, with a crisp or slightly chewy bottom.
28
NOTE - a 12 inch skillet is ideal for this, but the only one I had oven proof over 350F was this 10 inch cast iron.
29
I could only fit about 1 1/2 medium potatoes on it.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 1/2 tsp salt, or less depending on your salt preference, 1/2 tsp ground black pepper, 2 lb potatoes, peeled if you desire, and more.

Yes, One Skillet Roast Chicken and Pier Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

One Skillet Roast Chicken and Pier Potatoes

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