Cast-Iron Weeknight Chicken and Potatoes
| 9 |
60 |
616 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
50 min |
4
|
An easy, hands-off recipe that brings amazing results with a few tips for success. Your new weekly chicken recipe.
Ingredients
|
4 thigh(s)
|
Chicken thighs, with skin
(or whole chicken: 3 1/2–4-pound whole)
|
|
|
Salt
(Kosher)
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|
341 gm
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Potatoes
(russet; scrubbed, thinly sliced crosswise)
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|
341 gm
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Sweet potato
(scrubbed, thinly sliced crosswise)
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2 tbsp
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Butter, unsalted
(melted)
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1 tbsp
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Rosemary, dried
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2 tbsp
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olive oil
(divided)
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1 dash
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Black pepper
(Freshly ground)
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1 tsp
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Turmeric, ground
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Instructions
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
- Meanwhile, toss potatoes, butter, rosemary, turmeric, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around, interchanging colours if it's a flare you desire.. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve. Serve with potatoes.
Notes:
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb.
The resting periods before and after are what will make all the difference. BUT they can be skipped for a good, no great roast chicken.
This recipe has been modified from the Bon Appetit original "Cast-Iron Roast Chicken With Crispy Potatoes"
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
