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Crispy Whole Chicken and Vegetables

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  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 6
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This easy, impressive weeknight dinner is our take on “chicken under a brick.” A whole chicken gets browned under the weight of a cast-iron skillet for extra crispiness, before being roasted atop a simple vegetable medley that soaks up the delicious juices.
By Betty Crocker Kitchens
Updated May 26, 2017
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Ingredients

  • 1 whole chicken (3 1/2 lb)
  • 3 tablespoons olive oil
  • 2 tablespoons Montreal chicken seasoning
  • 1 1/2 lb baby (B-size) red potatoes, quartered
  • 1 medium red onion, cut into wedges
  • 1 tablespoon chopped fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  • 1
    Heat oven to 400°F. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone, and discard. Turn chicken over so breast side is up; press down to flatten breast area by pressing firmly with heel of hand. Rub chicken with 1 tablespoon of the oil.
  • 2
    Heat 12-inch cast-iron skillet over medium-high heat until hot; place chicken breast side down. Season side facing up with 1 tablespoon chicken seasoning; top with 10-inch heavy skillet to weigh down. Cook 5 to 7 minutes or until skin is golden brown. Remove smaller skillet, and transfer chicken to plate.
  • 3
    In medium bowl, toss potatoes, onion, remaining 2 tablespoons oil, the thyme, salt and pepper until mixed well. Arrange vegetable mixture in single layer in the 12-inch cast-iron skillet. Place chicken, breast side up, on vegetables, and sprinkle top with remaining 1 tablespoon chicken seasoning.
  • 4
    Roast uncovered 45 to 55 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are tender and lightly browned. Garnish with additional thyme leaves, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cast-iron skillets are great because of their heavy weight and their ability to retain heat. If you don’t own two heavy skillets, try a weighted smaller skillet, or wrap bricks in foil, and use in place of a skillet.
  • tip 2
    Use caution when removing skillet from oven by using two heavy oven-proof mitts. The skillet (and handle) will be very hot.
  • tip 3
    Be sure to buy a chicken that’s between 3 and 3 1/2 lb. Anything larger may not fit inside the skillet.

Nutrition

420 Calories, 23g Total Fat, 34g Protein, 21g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
5g
27%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
640mg
27%
Potassium
780mg
22%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Sugars
2g
Protein
34g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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