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Skillet-Roasted Whole Chicken with Lemon and Potatoes
Skillet-Roasted Whole Chicken with Lemon and Potatoes
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Succulent whole chicken roasted with fragrant sage and zesty lemon for a burst of flavor.
Ingredients:
  • 1 lb small potatoes
  • Dash kosher (coarse) salt
  • 1 lemon, sliced into thin rounds
  • 1 whole chicken (4 lb)
  • 2 tablespoons finely chopped fresh sage leaves
  • 2 cloves garlic, finely chopped
  • 1 teaspoon kosher (coarse) salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
Instructions:
  • Preheat oven to 425°F.
  • Halve the potatoes, or quarter them if larger; arrange them cut side down in a 10-inch cast iron skillet. Sprinkle the potatoes with a dash of salt and layer about 5 lemon slices on top.
  • Dry the chicken thoroughly with paper towels and discard any giblets. Fill the chicken's cavity with the remaining lemon slices. Combine sage, garlic, 1 teaspoon of salt, pepper, and olive oil in a small bowl. Gently massage the sage-garlic mixture under the chicken's skin and all over the outside. Arrange the chicken on a bed of potatoes and lemon.
  • Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, which should take around 1 hour and 30 minutes. Allow the chicken to rest for about 15 minutes before carving.

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