Oven Roasted Cast-Iron Whole Chicken with Potatoes
This rustic and hearty recipe features a whole chicken, halved and roasted to perfection in a cast-iron skillet alongside potatoes and sweet potatoes. Infused with the flavors of rosemary, thyme, and garlic, and served with a simple side of white rice, this dish is both comforting and flavorful, perfect for a family dinner or a cozy weekend meal.
Ingredients
Servings: 4
Ingredients:
1 whole chicken (about 4-5 pounds), backbone removed and halved
1 pound potatoes, cut into chunks
1 pound sweet potatoes, cut into chunks
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper, to taste
3 tablespoons olive oil
2 cups white rice
4 cups water or chicken broth (for cooking rice)
Instructions:
Prep the Chicken and Vegetables:
Preheat your oven to 400°F (200°C).
Pat the chicken halves dry with paper towels and season generously with salt, pepper, and poultry rub.
In a large bowl, toss the chunks of potatoes and sweet potatoes with minced garlic, chopped rosemary, thyme, salt, pepper, and 2 tablespoons of olive oil until well coated.
Prepare the Cast-Iron Skillet:
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
Place the chicken halves skin side down in the skillet and sear until the skin is golden brown, about 5-7 minutes.
Flip the chicken halves over and scatter the seasoned potatoes and sweet potatoes around them in the skillet.
Roast the Chicken and Vegetables:
Transfer the skillet to the preheated oven and roast for about 45-50 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F) and the vegetables are tender and caramelized.
Cook the Rice:
While the chicken is roasting, rinse the white rice under cold water until the water runs clear.
In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add the rinsed rice and a pinch of salt, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Serve:
Once the chicken and vegetables are done roasting, remove them from the oven and let the chicken rest for a few minutes.
Serve the chicken and roasted vegetables hot, accompanied by the fluffy white rice.
Sheed Tips:
For added flavor, you can mix a tablespoon of lemon juice into the oil and herb mixture before tossing it with the potatoes.
Ensure that the potatoes and sweet potatoes are cut into similar-sized chunks to cook evenly.
The cast-iron skillet is excellent for this recipe as it retains heat well and makes for a perfect sear on the chicken, as well as evenly roasted vegetables.
This wholesome meal combines simple ingredients with robust flavors, making it a satisfying dish that's sure to please everyone at the table. Enjoy the delicious harmony of tender, juicy chicken with the rustic charm of herbed potatoes and sweet potatoes.