CAST IRON SKILLET ROASTED CHICKEN & POTATOES; GREEK STYLE
Yield:
4
Ingredients
- 1 whole chicken, 3 and 1/2 to 4 pounds
- 1 and 1/2 to 2 pounds yellow potatoes
- salt for exterior of chicken
- crushed red pepper flakes or freshly ground black pepper
For the herbed butter:
- 4 tablespoons melted butter plus 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 lemons, zest and juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Seasoning for inside chicken cavity:
- 1 tablespoon herbed butter marinade
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- !Potato seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1/4 teaspoon cumin powder
- 1 teaspoon dried oregano
- juice of a small lemon
Instructions
- Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
- Wash the chicken well inside and out. Pat completely dry and set aside. If the chicken is not dry, the marinade will not stick to it well.
- In a small bowl prepare the herbed butter. Combine the melted butter, oil, salt, zest, lemon juice, and oregano and mix well to combine. Be sure to zest the lemons before juicing them.
- Place the chicken in a 10 inch cast iron skillet pan. Place a tablespoon of the herbed butter, salt, cumin powder, and oregano inside the cavity of the chicken.
- Loosen the skin from the breast and place about 2 tablespoons of the herbed butter on each side.
- Pour the remaining marinade over the top of the chicken and rub all around the chicken. Season the top and bottom with salt and pepper. Tie the legs together with butcher's twine for even roasting.
- Place in the oven and bake for 30 minutes.
- In the meantime, prepare the potatoes. Wash and dry the potatoes. Quarter them and place in a large bowl.
- Put all of the seasonings, oil, and lemon juice on the potato quarters and mix well to coat.
- After thirty minutes of baking take the skillet out and arrange the potatoes around the chicken. Do not waste any of the seasoning that is at the bottom of the mixing bowl. Pour it all over the potatoes.
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- Place the skillet back into the oven and bake for 1 hour.
- The chicken is fully cooked when the internal temperature reaches 165 degrees.
- Remove from the oven and allow the chicken to rest for 10-15 minutes so that the juices redistribute.
- This step is important. Cutting into the chicken as soon as it comes out of the oven will cause all of its juices to run out leaving you with a dry chicken.
- Enjoy!
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