WHY THIS RECIPE WORKS:
What’s more delicious and satisfying than a whole chicken, roasted to perfection, atop a bed of perfectly browned and tender potatoes? To achieve this ideal, universally loved dish, we started by choosing a skillet instead of a roasting pan. To fit a full 2 pounds of potatoes into a 12-inch skillet, we cut them into thick rounds and gave them a jump-start on the stovetop to get a crust started. For a full-flavored bird, we carefully separated the skin from the breast and thighs and applied a fragrant blend of fresh thyme, smoked paprika, and lemon zest. Keeping the potatoes in the skillet and roasting the chicken on top of them not only elevated the bird for greater exposure to the oven’s heat, but also allowed the potatoes to soak up the chicken’s tasty drippings. Once the chicken was fully cooked, we let it rest while we covered the potatoes and returned them to the oven. By the time the chicken was ready to be served, the potatoes were perfectly tender. Use uniform, medium potatoes. You will need a 12-inch ovensafe nonstick skillet with a tight-fitting lid for this recipe.
SERVES: 4
TOTAL TIME: 1 hour 45 minutes
INGREDIENTS:
- 3 tablespoons vegetable oil
- 2 teaspoons minced fresh thyme
- 1½ teaspoons smoked paprika
- 1½ teaspoons grated lemon zest, plus lemon wedges for serving
- Salt and pepper
- 1 (3½-to 4-pound) whole chicken, giblets discarded
- 2 pounds Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick rounds
INSTRUCTIONS:
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Combine 2 tablespoons oil, thyme, paprika, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat chicken dry with paper towels. Using your fingers or handle of spoon, gently loosen skin from breast and thighs. Rub oil mixture all over chicken and underneath skin of breast, directly onto meat. Tie legs together with kitchen twine and tuck wingtips behind back.
- Toss potatoes with 1½ teaspoons salt, ½ teaspoon pepper, and remaining 1 tablespoon oil. Arrange potatoes, flat sides down, in single layer in 12-inch ovensafe nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, until brown on bottom, 7 to 9 minutes (do not flip).
- Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1¼ hours. Remove skillet from oven. Transfer chicken to carving board and let rest while finishing potatoes.
- Meanwhile, being careful of hot skillet handle, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes. Carve chicken and serve with potatoes and lemon wedges.
