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.
Then, I halve or quarter up some baby Yukon gold potatoes. These get placed cut-side down in a well-seasoned cast iron skillet. Then, a few slices of lemon get layered over the top.
After our potatoes and lemon slices are layered in the pan, we top it with our chicken that’s been rubbed all over with some chopped sage, minced garlic, salt, pepper and a bit of olive oil.
After it roasts for about an hour and a half, it’s time to carve up the chicken and serve it with the tender potatoes and something fresh and green on the side: Green Giant Valley Fresh Steamers Select Sugar Snap Peas or crisp salad greens are both excellent choices. Do you get creative in your cast iron? If so, I’d love to hear what you’re making!