Skillet-Roasted Whole Chicken with Lemon and Potatoes

Skillet-Roasted Whole Chicken with Lemon and Potatoes
Preparation time
15 mins
Cooking time
105 mins
Difficulty
easy
Serves
4 people
Dinner

Skillet-Roasted Whole Chicken with Lemon and Potatoes.

Roast a whole chicken with fresh sage and lemon slices for a flavorful twist on dinner.

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Skillet-Roasted Whole Chicken with Lemon and Potatoes

Scale

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

Instructions

  1. Heat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
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