Skillet Roasted Whole Chicken With Lemon And Potatoes Recipe

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

Preparation

Heat oven to 425°F.

Cut potatoes into halves, or into quarters if larger; place cut side down in 10-inch cast iron skillet. Sprinkle potatoes with dash salt. Layer about 5 lemon slices over top.

Pat chicken dry with paper towels; remove any giblets. Stuff cavity of chicken with any remaining lemon slices. In small bowl, stir together sage, garlic, 1 teaspoon salt, the pepper and olive oil. Rub sage-garlic mixture beneath breast skin of chicken and all over outside of chicken skin. Place chicken on bed of potatoes and lemon.

Roast about 1 hour 30 minutes or until instant-read thermometer inserted into thickest part of thigh reads 165°F. Let chicken rest about 15 minutes before carving.

Related Video