ina garten skillet roast chicken and potatoes ina garten's skillet-roasted chicken & potatoes

Alright y’all, let’s talk about some real comfort food. We talkin’ about that kinda meal that warms you from the inside out, that kinda dish that makes you wanna kick off your shoes and just relax. I’m talkin’ ‘bout a good ol’ skillet-roasted chicken with potatoes. This ain’t your grandma’s complicated recipe, nah. This is simple, flavorful, and perfect for a Sunday supper (or any night you need a little love on a plate).

Skillet-Roasted Chicken & Potatoes

This dish is all about the easy peasy. We’re talking one-pan magic, minimal cleanup, and maximum flavor. The chicken gets beautifully browned and crispy, while the potatoes soak up all those delicious pan juices. Trust me, your kitchen will smell heavenly, and your taste buds will be singin’ praises.

Here’s what you’ll need to whip up this masterpiece:

Ingredients:

• 1 (3-4 pound) whole chicken, preferably organic and free-range
• 2 pounds Yukon Gold potatoes, quartered
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Instructions:

1. Prep the Chicken: Pat that chicken dry with some paper towels. This is key for getting that crispy skin we all crave. Season it generously inside and out with salt, pepper, paprika, thyme, and rosemary. Don’t be shy with the seasonings, y’all!
2. Get the Veggies Ready: In a large bowl, toss the quartered potatoes and onion wedges with the minced garlic, olive oil, salt, and pepper. Make sure everything is nicely coated.
3. Assemble the Skillet: Arrange the potatoes and onions evenly in the bottom of a large cast-iron skillet. If you don’t have a cast iron, a large oven-safe skillet will work just fine.
4. Roast that Bird: Place the seasoned chicken on top of the potatoes and onions. Drizzle the chicken with a little extra olive oil.
5. Oven Time: Roast in a preheated oven at 400°F (200°C) for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when you pierce the thickest part of the thigh. A meat thermometer inserted into the thigh should read 165°F (74°C).
6. Let it Rest: Remove the skillet from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
7. Serve it Up: Carve the chicken and serve it over the roasted potatoes and onions. Garnish with fresh parsley, if desired.

And that’s it! A simple, delicious, and satisfying meal that’s perfect for any occasion. Don’t be afraid to adjust the seasonings to your liking. Maybe add a little cayenne pepper for a kick, or a squeeze of lemon juice for some brightness. Just make it your own. Enjoy, y’all!

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Ina Garten’s Skillet-Roasted Chicken & Potatoes - DIY Joy

diyjoy.comIna Garten’s Skillet-Roasted Chicken & Potatoes - DIY Joy

Ina garten’s skillet-roasted chicken & potatoes. ina garten’s skillet-roasted chicken & potatoes