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Cast Iron Roast Chicken and Potatoes
Cast Iron Roast Chicken and Potatoes
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Roast whole chicken and potatoes effortlessly in the oven using a cast iron skillet for delicious results.
Ingredients:
  • 1 (4 pound) whole chicken
  • 1 tablespoon avocado oil
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • cooking twine
  • 4.5 cups peeled, sliced potatoes, about 1/8 inch thick
  • 1 teaspoon minced fresh rosemary
  • rosemary sprigs for garnish (optional)
Instructions:
  • Place a 10-inch cast iron skillet in the center of a cold oven.
  • Preheat oven and skillet to a toasty 425 degrees F (220 degrees C).
  • Once the oven is preheating, take out any giblets from the chicken and either discard them or save for making stock. Gently pat the chicken dry using paper towels, both inside and out.
  • Season the cavity of the chicken generously with salt and pepper. Tuck the wing tips under the neck area and securely tie the legs together using cooking twine.
  • In a small bowl, mix avocado oil and olive oil, then brush the chicken with the flavorful oil blend. Save any extra oil. Season the chicken generously with salt and pepper.
  • Place the hot skillet onto a heat-safe surface, such as your stove, and brush the inside of the skillet with the remaining reserved oils.
  • Lay the chicken on its side in the skillet, ensuring the leg quarter touches the hot skillet. Roast in the oven for 25 to 30 minutes.
  • Mix together sliced potatoes, 1 tablespoon of fragrant olive oil, minced rosemary, a pinch of salt, and a dash of pepper until well combined.
  • After roasting the chicken on one side, transfer the hot skillet onto a cutting board. Flip the chicken to the other side and add the potato mixture to half of the skillet. Roast everything for 25 to 30 minutes.
  • Gently remove the skillet from the oven and place it on the cutting board. Spread potatoes evenly in the skillet, then set the chicken, breast side up, on top of the potatoes. Roast until the chicken is fully cooked, about 25-30 minutes or until the internal temperature reaches 165°F (74°C) with an instant-read thermometer.
  • After turning off the oven, let the chicken rest inside for 5 to 10 minutes to maintain crispy skin.
  • Add a touch of elegance with fresh rosemary sprigs, carve the chicken, and present the delightful dish of chicken and potatoes straight from the skillet.

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