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Skillet-Roasted Whole Chicken with Lemon and Potatoes

Blogger Cindy Ensley of Hungry Girl por Vida puts a fresh twist on chicken night with this herb-studded, lemon-y chicken skillet.

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  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 4

Ingredients

1
lb small potatoes
Dash kosher (coarse) salt
1
lemon, sliced into thin rounds
1
whole chicken (4 lb)
2
tablespoons finely chopped fresh sage leaves
2
cloves garlic, finely chopped
1
teaspoon kosher (coarse) salt
1/2
teaspoon pepper
2
tablespoons olive oil

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LOCATION

Directions

  • 1 Heat oven to 425°F.
  • 2 Cut potatoes into halves, or into quarters if larger; place cut side down in 10-inch cast iron skillet. Sprinkle potatoes with dash salt. Layer about 5 lemon slices over top.
  • 3 Pat chicken dry with paper towels; remove any giblets. Stuff cavity of chicken with any remaining lemon slices. In small bowl, stir together sage, garlic, 1 teaspoon salt, the pepper and olive oil. Rub sage-garlic mixture beneath breast skin of chicken and all over outside of chicken skin. Place chicken on bed of potatoes and lemon.
  • 4 Roast about 1 hour 30 minutes or until instant-read thermometer inserted into thickest part of thigh reads 165°F. Let chicken rest about 15 minutes before carving.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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