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.

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

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

  • 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.

Expert Tips

It's okay if the chicken is a few ounces more or less than 4 pounds. You may just want to check the internal temperature sooner or later, depending on the size of your chicken.

I like to use a mini food processor to chop the sage and garlic so that it's super fine before mixing them with the salt, pepper and oil.

You can use another ovenproof pan for this meal if you don’t have a cast iron skillet. Just lightly oil the bottom of whatever pan you use.