Who doesn’t love a roasted chicken? Who doesn’t love potatoes that are soft, yet flavorful that cook in chicken fat? This is an easy, one-pot meal that you can make for Sunday dinner or on a Tuesday night.
The big thing you need to make sure is that your chicken is around three 1//2 to 4 lbs. That way, when the chicken breast finishes cooking, everything is still lovely and juicy.
Prep times: 1 hour – 1 day
Cook time: 50- 60 minutes (until chicken breast reaches 155 degrees)
Rest time: 15 – 20 minutes.
Ingredients:
1 whole chicken, patted dry (abouyt 3 1/2 to 4 lbs)
1.5 pounds of potatoes, cut to bite sized chunks
Kosher Salt
Freshly ground pepper
A seasoning mix (say a rotisserie mix, adobo mix, or your favorite mix)
2 tablespoons of unsalted butter, melted
1 tablespons of your favorite herb (thyme, sage, rosemary)
2 tablespoons of olive oil, divided into 1 tablespoon each.
How to:
Make your seasoning mix (I’m using rotisserie rub)
- 2 tablespoons of kosher salt
- 2 tablespoons of paprika (you can use smoked if you like)
- 3 teaspoons of onion powder
- 4 teaspoons of thyme
- 1 1/2 teaspoons of black pepper
- 3 tsps of white pepper
- 1 1/2 teaspoons of cayanne pepper
Add all of these to a mason jar and shake until well mixed.
Prepare the bird: If you are a prepared human, pat the chicken dry with paper towels and season with salt and pepper inside and out. I use around one teaspoon of salt per lb. Tie the legs (this is called trussing the bird) together with kitchen twine. Let it sit for an hour, max one day.
1. Preheat oven for 425 degrees. Place an oven rack in the upper third of the oven. Set a 12 inch cast iron skillet (or a dutch oven) in the oven. This will create a super hot surface for the chicken to cook in.
Note: if you are a prepper and you put your chicken the day before in the fridge, let the chicken come to somewhat room temperature. What I like to do is take the chicken out of the fridge when I start to preheat the oven.
2. If you have not cut the potatoes, cut them to bite-size chunks. Toss potatoes in butter, herbs, salt, pepper and oil (if not using butter, add 1 more tablespoon of oil).
3. Once oven finishes preheating, pat the chicken dry with paper towels. Coat the chicken with that 1 tablespoon of oil and season with your desired rub. Add that remaining oil to the hot skillet (that way the chicken doesn’t stick).
4. I have done this two ways: potatoes first and bird on top or place bird in the middle of the pan, potatoes around. Roast bird and potatoes until the potatoes are golden and jammy and the chicken breast hits 155 degrees in its most thickest part. This will take around 50-60 minutes. Rest the chicken in the skillet for 15-20 minutes.
Transfer chicken to a cutting board, that that twine out (nobody wants to eat that) and carve!
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