In the oven, cast iron cooks chicken to perfection! By using this technique, the heat of the skillet contacts each of the leg quarters, and the chicken is finished cooking in the customary “breast-side-up” posture. In addition, you can add some sliced, seasoned potatoes to the skillet and flavor them with the delightful chicken drippings. When one pan and the oven can serve two purposes, I love it! Serve alongside some crusty bread and a green salad.
Cast Iron Roast Chicken and Potatoes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 (4 pound) whole chicken
1 tablespoon avocado oil
1 tablespoon olive oil
salt and freshly ground black pepper to taste
cooking twine
4 ½ cups peeled, sliced potatoes, about 1/8 inch thick
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
rosemary sprigs for garnish (optional)
Directions
- 10 inch cast iron skillet should be placed on the middle rack of a chilly oven.
- Set the skillet and oven to 425 degrees Fahrenheit (220 degrees C).
- Remove any giblets from the chicken and discard them or save them for stock while the oven is heating. Chicken should be dried using paper towels. outside and inside.
- Salt and pepper should be used to season the chicken’s inside. Cooking twine is used to bind the legs of the chicken together and to fold the tips of the wings under the chicken’s neck.
- Brush the chicken’s exterior with the aioli and avocado oils you’ve blended in a small bowl. Keep any oil you don’t use. Salt and pepper should be used to season the chicken’s outside.
- Brush the inside of the heated skillet with the remaining stored oils before placing it carefully on a heat-safe surface (such as your stove).
- Place the chicken in the skillet with its side up so that the hot skillet comes into touch with the chicken’s leg quarter. Put the skillet back in the oven to roast for a further 25 to 30 minutes.
- Sliced potatoes, a tablespoon of olive oil, finely chopped rosemary, salt, and pepper should all be combined in a basin.
- Place the hot skillet on a cutting board, flip the chicken over, and add the potato mixture to half of the skillet after the chicken has finished roasting on one side. For 25 to 30 minutes, roast.
- Return the skillet to the cutting board after carefully removing it from the oven. Spread the potatoes over the entire skillet after lifting the chicken just a little. Stack the potatoes on top of the chicken, breast side up. Roast for 25 to 30 minutes, or until the juices flow clear and the chicken is no longer pink at the bone. 165 degrees Fahrenheit should be displayed on an instant-read thermometer injected into the thickest section of the thigh, close to the bone (74 degrees C).
- After turning off the oven, leave the chicken in there for five to ten minutes to rest. This will maintain the skin’s crispiness.
- Slice the chicken, serve the chicken and potatoes straight from the skillet, and garnish with fresh rosemary sprigs.
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