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Cast Iron Roast Chicken and Potatoes recipe


Here is a recipe for Cast Iron Roast Chicken and Potatoes:

Preparation time: 15 minutes Cooking time: 1 hour Total time: 1 hour 15 minutes Servings: 4-6


  • 1 (4-pound) whole chicken
  • 1 1/2 pounds small potatoes, halved
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, quartered
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed

Instructions for Cast Iron Roast Chicken and Potatoes recipe:

  1. Preheat the oven to 425°F (220°C).
  2. Place a cast iron skillet in the oven to preheat.
  3. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
  4. Remove the skillet from the oven and place the potatoes in the bottom of the skillet.
  5. In the same bowl, toss the chicken with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the paprika.
  6. Place the chicken on top of the potatoes in the skillet. Stuff the lemon quarters, thyme sprigs, and garlic cloves into the cavity of the chicken.
  7. Roast the chicken and potatoes in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should be at least 165°F (74°C) when measured with a meat thermometer.
  8. Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
  9. To serve, carve the chicken and serve with the potatoes.

To make the dish look beautiful:

  • Garnish the dish with fresh herbs, such as parsley or rosemary.
  • Squeeze the roasted lemon wedges over the chicken and potatoes for added flavor.
  • You could also try adding a colorful vegetable, such as roasted carrots or Brussels sprouts, to the dish.

Nutrition per serving (based on 6 servings):

  • Calories: 539
  • Fat: 26 g
  • Carbohydrates: 39 g
  • Protein: 39 g

About the author

zhaleh yarmoradi

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