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Roast Chicken with Potatoes

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PREP TIME
10 min
COOKING TIME
90 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Roast Chicken with Potatoes
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 1/2 cups peeled, sliced potatoes, about 1/8 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • rosemary sprigs for garnish (optional)
Instructions
1
Position a 10-inch cast iron skillet on the middle shelf of your refrigerator, allowing it to cool down completely.
2
Preheat the oven and skillet to a scorching 425 degrees F (220 degrees C), creating an ideal environment for cooking.
3
While the oven is warming up, take out any giblets from the chicken and dispose of them or set them aside for future use in a homemade stock.
4
Sprinkle salt and pepper liberally inside the chicken, making sure to cover every surface. Fold the tips of the wings under the neck area of the chicken, securing them in place with cooking twine.
5
Mix avocado oil and olive oil together in a small bowl, then brush the outside of the chicken with this combined mixture. Set any leftover oil aside for later use. Season the exterior of the chicken with salt and pepper.
6
Carefully place the hot skillet on a heat-resistant surface, such as your stovetop, and brush the inside of the skillet with the remaining reserved oils.
7
Place the chicken on its side in the skillet, with the leg quarter resting directly against the hot surface. Return the skillet to the oven and roast for 25 to 30 minutes.
8
Combine sliced potatoes, 1 tablespoon olive oil, minced rosemary, salt, and pepper in a bowl and thoroughly mix everything together.
9
Once the chicken has roasted on one side, carefully remove it from the skillet and place it back onto a cutting board. Turn the chicken over to the other side and add the potato mixture to half of the skillet. Roast for 25 to 30 minutes.
10
Carefully pull the skillet out of the oven and return it to the cutting board. Gently lift the chicken slightly and spread the potatoes evenly across the entire skillet. Place the chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to check if it has reached 165 degrees F (74 degrees C).
11
Turn off the oven and allow the chicken to rest inside the oven for 5 to 10 minutes, keeping its skin crispy and intact.
12
Garnish with fresh rosemary sprigs, carve the chicken, and serve the chicken and potatoes from the skillet.