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

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We hope you got insight from reading it, now let’s go back to one skillet roast chicken and pier potatoes recipe. To make one skillet roast chicken and pier potatoes you need 13 ingredients and 21 steps. Here is how you do it.

The ingredients needed to make One Skillet Roast Chicken and Pier Potatoes:
  1. Provide potatoes
  2. You need 1 tbsp vegetable oil
  3. Get 1 1/2 tsp salt, or less depending on your salt preference
  4. Take 1/2 tsp ground black pepper
  5. Get 2 lb potatoes, peeled if you desire
  6. You need chicken
  7. Take 1 each 4-5 pound whole chicken
  8. Get 2 tbsp vegetable oil
  9. You need 1 tbsp lemon juice or vinegar
  10. Use 1 tsp dried thyme
  11. You need 1 1/2 tsp paprika (smoked if you have it)
  12. Use 1/2 tsp ground black pepper
  13. Take 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.

Tie the legs of the chicken together with string or twine and pat dry with paper towels again. Once everything is cozy in the pan, add in some chicken stock and put the seared chicken right over top. The stock will both steam the chicken, keeping it moist and adding an extra "chickeny" flavor to the creamy mash! Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Return chicken to pan; top with lemon slices.

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