Name: Cast Iron Roast Chicken and Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Whole chicken - 1 (4 pound); Avocado oil - 1 tablespoon; Olive oil - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Cooking twine - 1 tablespoon; Peeled, sliced potatoes, about 1/8 inch thick - 4 ½ cups; Olive oil - 1 tablespoon; Minced fresh rosemary - 1 teaspoon; Rosemary sprigs for garnish (optional) - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cast Iron Roast Chicken and Potatoes

1. Whole chicken - 1 (4 pound)

2. Avocado oil - 1 tablespoon

3. Olive oil - 1 tablespoon

4. Salt and freshly ground black pepper to taste - 1 tablespoon

5. Cooking twine - 1 tablespoon

6. Peeled, sliced potatoes, about 1/8 inch thick - 4 ½ cups

7. Olive oil - 1 tablespoon

8. Minced fresh rosemary - 1 teaspoon

9. Rosemary sprigs for garnish (optional) - 1 teaspoon

How to cook deliciously - Cast Iron Roast Chicken and Potatoes

1. Stage

Place a 10 inch cast iron skillet on the center rack of a cold oven.

2. Stage

Preheat oven and skillet to 425 degrees F (220 degrees C).

3. Stage

While the oven is heating, remove any giblets from the chicken, and discard or reserve for stock. Pat chicken dry with paper towels. inside and out.

4. Stage

Season the inside of the chicken with salt and pepper. Fold the tips of the wings under the neck area of the chicken, and tie the legs together with cooking twine.

5. Stage

Combine avocado oil and olive oil in a small bowl and brush the outside of the chicken with the combined oils. Reserve any unused oil. Season the outside of the chicken with salt and pepper.

6. Stage

Carefully place the hot skillet on a heat-safe surface (e.g. your stove) and brush the inside of the skillet with the remaining reserved oils.

7. Stage

Place the chicken on its side in the skillet, with the leg quarter coming in contact with the hot skilled. Return the skillet to the oven and roast for 25 to 30 minutes.

8. Stage

Combine sliced potatoes, 1 tablespoon olive oil, minced rosemary, salt, and pepper in a bowl and mix well.

9. Stage

After the chicken has roasted on one side, place hot skillet on a cutting board, turn the chicken to the other side, and add potato mixture to half of the skillet. Roast for 25 to 30 minutes.

10. Stage

Carefully pull skillet out of the oven and return to the cutting board. Lift chicken slightly and spread the potatoes over the whole skillet. Place chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juiced run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

11. Stage

Turn off the oven and allow the chicken to rest inside the oven about 5 to 10 minutes. This will keep the skin nice and crispy.

12. Stage

Garnish with fresh rosemary sprigs, carve the chicken, and serve the chicken and potatoes from the skillet.