Golden Herb Cast Iron Roast Chicken and Crispy Garlic Potatoes
Cast Iron Roast Chicken and Potatoes is a rustic one-pan comfort meal.It features crispy golden chicken skin and juicy, tender meat.Potatoes roast beneath the chicken, soaking up flavorful juices.The cast iron skillet ensures even cooking and rich browning.Simple herbs and garlic enhance natural flavors.Perfect for family dinners or special weekend meals.
Ingredients
- 1 whole chicken (3–4 lbs), patted dry
- 1 ½ lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 lemon, halved
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken completely dry for crispier skin.
- In a bowl, toss potatoes with 1 tablespoon olive oil, half the garlic, salt, pepper, and herbs.
- Spread potatoes evenly in a cast iron skillet.
- Rub chicken with remaining olive oil, garlic, paprika, salt, pepper, and herbs.
- Place lemon halves inside the chicken cavity.
- Set chicken on top of the potatoes.
- Let rest 10–15 minutes before carving.
Notes
- Patting the chicken dry ensures crispy skin.
- Use room temperature chicken for even cooking.
- Cast iron retains heat beautifully for perfect browning.
- Baby Yukon Gold potatoes roast especially well.
- Let the chicken rest before carving to retain juices.
- Add carrots or onions for extra vegetables.
- Drippings can be used to make gravy.
- Store leftovers refrigerated for up to 3 days.