Are you tired of complicated recipes that leave your kitchen looking like a war zone? Get ready to revolutionize your dinner game with the ultimate Cast Iron Skillet Roasted Chicken and Potatoes – a foolproof meal that combines crispy, golden-brown chicken with perfectly roasted, buttery potatoes in one incredible dish. This recipe is not just a meal; it's a culinary experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 4 cups baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the center of the oven.
- Pat the whole chicken dry using paper towels, removing any excess moisture which helps achieve crispy skin.
- In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper to create a seasoning blend.
- Rub the seasoning mixture thoroughly over the entire chicken, including under the skin and inside the cavity.
- Prepare the baby potatoes by halving them and tossing with a small amount of olive oil and a pinch of salt and pepper.
- Place a large cast iron skillet over medium-high heat and add a small amount of olive oil.
- Carefully place the seasoned whole chicken breast-side up in the center of the cast iron skillet.
- Arrange the halved potatoes around the chicken, ensuring they are in a single layer and have some space between them.
- Transfer the skillet to the preheated oven and roast for approximately 45-50 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Remove the skillet from the oven and let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Optional: Garnish with fresh herbs like rosemary or thyme before serving.
- Carve the chicken and serve hot with the roasted potatoes, ensuring each serving gets both chicken and potatoes.
Tips
- Dry the chicken thoroughly: Pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Room temperature matters: Let the chicken sit out for 30 minutes before cooking to ensure even roasting.
- Don't overcrowd the skillet: Give the potatoes some space to ensure they roast instead of steam.
- Use a meat thermometer: Always check the internal temperature of the chicken (165°F) to guarantee it's perfectly cooked.
- Let it rest: Allowing the chicken to rest for 10-15 minutes after cooking helps redistribute the juices, keeping the meat incredibly moist.
- For extra flavor: Try experimenting with different herb combinations or adding lemon zest to the seasoning mix.
- Cast iron is key: The cast iron skillet helps create an even, crispy exterior while keeping the inside juicy and tender.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 120mg
