One Skillet Roast Chicken and Pier Potatoes
One Skillet Roast Chicken and Pier Potatoes

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, one skillet roast chicken and pier potatoes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

One Skillet Roast Chicken and Pier Potatoes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. One Skillet Roast Chicken and Pier Potatoes is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook one skillet roast chicken and pier potatoes using 13 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make One Skillet Roast Chicken and Pier Potatoes:
  1. Take potatoes
  2. Get 1 tbsp vegetable oil
  3. Make ready 1 1/2 tsp salt, or less depending on your salt preference
  4. Prepare 1/2 tsp ground black pepper
  5. Prepare 2 lb potatoes, peeled if you desire
  6. Take chicken
  7. Prepare 1 each 4-5 pound whole chicken
  8. Get 2 tbsp vegetable oil
  9. Get 1 tbsp lemon juice or vinegar
  10. Get 1 tsp dried thyme
  11. Take 1 1/2 tsp paprika (smoked if you have it)
  12. Get 1/2 tsp ground black pepper
  13. Get 1 tsp salt
Instructions to make One Skillet Roast Chicken and Pier Potatoes:
  1. Put oven rack in lower middle slot. Preheat oven to 400°F
  2. Peel potatoes if desired, slice into 1 inch thick slices
  3. Mix potato marinade (first 3 ingredients)
  4. Toss potatoes in marinade
  5. Heat oven proof skillet on medium heat
  6. Clean chicken, remove giblets (not used in this preparation) pat chicken dry
  7. Mix all chicken rub ingredients (everything after the chicken in the list)
  8. Place potatoes in hot skillet largest side down do not turn (we are Browning one side only), pour all potato marinade into the skillet.
  9. Rub chicken rub all over chicken, under the skin if you can
  10. Fold wing tips under
  11. Either tie the drumsticks together, or as I did here cut a small slit in the skin of the side, and put the end of the drum stick in that hole to hold it
  12. Once potatoes get a slight brown to them on one side only, turn off heat
  13. Place chicken on top of potatoes, breast side up
  14. Place skillet in oven, roast until breast reads 165°F. About 1 hour 10 minutes for 4 pound bird, about 1 hour 30 minutes for a 5 pound bird.
  15. Remove skillet from oven. Place chicken on a clean plate or cutting board. Tent with foil.
  16. Cover potatoes in skillet, return to oven. I usually turn my oven off at this point, there is enough heat in there.
  17. Wait 15-20 minutes to let the chicken rest.
  18. Carve chicken as desired.
  19. Remove skillet from oven. Uncover.
  20. Serve potatoes with the dark side (browned side) down. They should have a soft creamy top, with a crisp or slightly chewy bottom.
  21. NOTE - a 12 inch skillet is ideal for this, but the only one I had oven proof over 350°F was this 10 inch cast iron. I could only fit about 1 1/2 medium potatoes on it.

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