Wednesday, April 9, 2014

Skillet Roasted Chicken and Potatoes

This may not be a photogenic bird but it is delicious!  The recipe comes from one of the latest issues of Cook's County Cooking. I trust that magazine--the recipes are consistently good. A recipe must be exceptional if I make it twice in one week. This may not a cost effective meal, you can buy a Rotisserie Chicken at Costco for five dollars. But...you can't buy this flavor at Costco for five dollars! The chicken is 100% chicken and the potatoes are out of this world. Skillet Roasted Chicken and Potatoes is Sunday Dinner status but you can easily make it on a week night--I did.

Skillet Roasted Chicken and Potatoes
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
Salt and Pepper
1 (4-pound) whole chicken, giblets discarded
2 lbs Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick-rounds (yes, I measured them)

1.  Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Combine 2 tablespoons olive oil, Italian seasoning, paprika, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.  Pat chicken dry with paper towels and use your fingers or the handle of a wooden spoon to carefully separate skin from breast.  Rub oil mixture all over chicken and underneath skin of breast.  Tie legs together with kitchen twine and tuck wingtips behind back.

2. Toss potatoes with remaining 1 Tbsp. oil, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange potatoes, flat sides down, in single layer in 12-inch oven safe nonstick skillet.  Place skillet over medium heat and cook potatoes without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

3. Place chicken, breast side up, on top of potatoes and transfer skillet to oven.  Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours.  Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

4.  Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes.  Carve chicken and serve with potatoes and lemon wedges. Prepare to be amazed.

2 comments:

Deb Attinella {CookingOnTheFrontBurner} said...

Hi Cindy, this would make a perfect Sunday dinner for us - my type of meal!!

Cynthia said...

yours looks even better than the picture of it on the cooks country website. mmm.....