- 3 tablespoons olive oil
- 2 teaspoons minced fresh thyme
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving
- salt and pepper
- 1 (4-pound) whole chicken, giblets discarded
- 2 pounds Yukon G
old potatoes, peeled, ends squared off, and sliced into 1-inch thick rounds - 12-inch ovensafe nonstick skillet
Steps
- preheat oven to 400 degrees
- combine 2 tablespoons oil, thyme, paprika, lemon zest, 1 teaspoon, and 1/2 teaspoon pepper in bowl
- pat chicken dry with paper towels and use your fingers or handle with wooden spoon to carefully separate skin from breast, next rub oil mixture all over the chicken and underneath the skin of the breast, finally tie the legs together with kitchen twine and tuck wingtips behind back
- toss potatoes with remaining 1 tablespoon oil, 1 1/2 teaspoons salt and 1/2 teaspoons pepper. place the potatoes flat side down, in a single layer in a 12-inch ovensafe nonstick skillet
- place the skillet over medium heat and cook them without moving them around, until brown on the bottom (7-9 minutes)
- place chicken beast side up on top of the potatoes and transfer skillet to oven
- roast chicken until breast has registered 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours
- after chicken is done transfer to carving board and tent loosely with aluminum foil and let it rest for 20 minutes
- place the skillet back in the over and roast until tender (about 20 minutes)
- place and serve
This recipe is great for winter and fall. Chicken and potatoes is a wonderfully, hardy meal before a sporting event or occasion happening. Its best to keep the skin on the chicken while cooking, but when eating I prefer to peel the skin off. The skin keeps the chicken from turning dry and stringy. All the tastes of the spices comes into chicken while it cooks in the oven giving the chicken a variety of tastes. A great Sunday night dinner for the family, and its a mouth-watering experience that should not be skipped.
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