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One Skillet Roast Chicken And Pier Potatoes Recipe

One Skillet Roast Chicken and Pier Potatoes Recipe
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Cooking Time : 20 minutes
Serving : 5
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Prepare the ingredients before making One Skillet Roast Chicken and Pier Potatoes in your home. Then, follow these steps below to serve One Skillet Roast Chicken and Pier Potatoes for your family or friends.

Ingredients: One Skillet Roast Chicken and Pier Potatoes

  • potatoes
  • 1 tbsp vegetable oil
  • 1 1/2 tsp salt, or less depending on your salt preference
  • 1/2 tsp ground black pepper
  • 2 lb potatoes, peeled if you desire
  • chicken
  • 1 each 4-5 pound whole chicken
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice or vinegar
  • 1 tsp dried thyme
  • 1 1/2 tsp paprika (smoked if you have it)
  • 1/2 tsp ground black pepper
  • 1 tsp salt

How to Make One Skillet Roast Chicken and Pier Potatoes

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make One Skillet Roast Chicken and Pier Potatoes in your home by yourself.

    Step 1
  • Put oven rack in lower middle slot. Preheat oven to 400°F
  • Step 2
  • Peel potatoes if desired, slice into 1 inch thick slices
  • Step 3
  • Mix potato marinade (first 3 ingredients)
  • Step 4
  • Toss potatoes in marinade
  • Step 5
  • Heat oven proof skillet on medium heat
  • Step 6
  • Clean chicken, remove giblets (not used in this preparation) pat chicken dry
  • Step 7
  • Mix all chicken rub ingredients (everything after the chicken in the list)
  • Step 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.
  • Step 9
  • Rub chicken rub all over chicken, under the skin if you can
  • Step 10
  • Fold wing tips under
  • Step 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
  • Step 12
  • Once potatoes get a slight brown to them on one side only, turn off heat
  • Step 13
  • Place chicken on top of potatoes, breast side up
  • Step 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.
  • Step 15
  • Remove skillet from oven. Place chicken on a clean plate or cutting board. Tent with foil.
  • Step 16
  • Cover potatoes in skillet, return to oven. I usually turn my oven off at this point, there is enough heat in there.
  • Step 17
  • Wait 15-20 minutes to let the chicken rest.
  • Step 18
  • Carve chicken as desired.
  • Step 19
  • Remove skillet from oven. Uncover.
  • Step 20
  • Serve potatoes with the dark side (browned side) down. They should have a soft creamy top, with a crisp or slightly chewy bottom.
  • Step 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.
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