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Skillet Roasted Chicken and Potatoes
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PrintIngredients
6 tablespoons extra virgin olive oil or butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
Kosher salt and freshly ground black pepper
1 whole chicken, 3 to 4 pounds
1 ½ to 2 pounds small red or white potatoes, cut into 1 inch chunks
Directions
- Heat the oven to 450 degrees F. Mix together the oil, herbs and some salt and pepper. Put the chicken breast side up in a skillet large enough to accommodate both bird and vegetables in one layer. Toss the potatoes in half of the herbed oil mixture. Scatter them around the chicken in the skillet. Bake in the oven for 20 minutes, the spoon some of the oil mixture over the chicken and potatoes. Stir the potatoes so they cook evenly.
- Baste the chicken again after 10 minutes. At this point the breast should be beginning to brown. Turn the heat down to 325 degrees F. and baste again with the remaining herb mixture. Roast until and instant read thermometer inserted into the thickest part of the thigh reads 155-165 degrees F. Total roasting time should be around 50 to 70 minutes F.
- Remove the chicken and test the potatoes with a fork to make sure they are tender. If they aren’t quite done, raise the oven temperature to 450 degrees and roast a few minutes longer while the chicken rests. Carve the chicken and serve with the potatoes.