Cast-Iron Roast Chicken with Crispy Potatoes
Category: Dinner
Prep time : 30 min
Cook time : 1 hr
Total time : 1 hr 30 min
Makes: 4-6 Servings
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3 1/2 - 4 lb whole chicken
11/2 lbs russet potatoes, scrubbed, thinly sliced crosswise
2 Tbsp unsalted butter, melted
1 Tbsp thyme leaves
2 Tbsp olive oil, divided
Freshly ground black pepper
Pat chicken dry with paper towels and season generously with salt, inside and out. (1 tsp table salt or 1/2 tsp kosher salt per pound of chicken) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3 quart enameled cast-iron baking dish on rack. Preheat oven to 425 F.
Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155 F, 50-60 minutes (temperature will climb to 165 F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3 quart enameled cast-iron baking dish on rack. Preheat oven to 425 F.
Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155 F, 50-60 minutes (temperature will climb to 165 F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
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Submitted by Jessica on 2020-01-13