Skillet-Roasted Chicken with Lemon and Potatoes
Winner, winner, skillet chicken dinner.
I think we all know that old saying: The way to a man’s heart (or, let’s be real, a woman’s), is through his stomach. Well, the way to my husband’s heart is definitely through his stomach, and the expressway is via a roasted chicken. The man swoons at the mere scent of a chicken bronzing away in the oven! This skillet-roasted dinner contains not only a delicious herb and garlic roasted chicken, but also some irresistible lemony, potatoes.
Resting on the bottom of the skillet, the potatoes get deeply golden while basting in lemon juice and chicken drippings. Up top, the chicken gets perfectly roasted, with a bronze and crispy skin. While it’s not a super-speedy dinner, this roast manages to be on the table in less than two hours, with the majority of that time being hands-off, roasting time.
To begin we get ourselves a chicken. To serve my husband and I, I buy a four-pound chicken, which leaves us plenty of leftovers. I start by patting the chicken dry with paper towels and gathering the rest of my ingredients. Now that spring is here, I like to keep the flavors simple with lemon, fresh sage, garlic, salt and pepper.