One-Pan Roast Chicken and Potatoes

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If you’re a roast chicken fan like I am, you’re going to LOVE this one-pan roasted chicken and potatoes recipe from America’s Test Kitchen. Be sure to use a 4-lb chicken; the potatoes will be greasy if you use a larger bird. Serves 4.

INGREDIENTS

  • 3 Tablespoons olive oil

  • 2 teaspoons minced fresh thyme (or 1 teaspoon dried)

  • 1½ teaspoons smoked paprika

  • 1½ teaspoons grated lemon zest, plus lemon wedges for serving

  • salt & pepper

  • 1 4-lb whole chicken, giblets discarded (the potatoes won’t crisp as well if you use a larger bird)

  • 2 lbs Yukon Gold potatoes, peeled or unpeeled, ends squared off, and sliced into 1-inch-thick rounds (use uniform, medium potatoes) 

PROCEDURE

  1. 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 and use your fingers or handle of wooden spoon to carefully separate skin from breast. Rub oil mixture all over chicken and underneath skin of breast. Tie legs together with kitchen twine and tuck wingtips behind back.

  2. Toss potatoes with remaining 1 tablespoon oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. 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).

  3. 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 1 ¼hours. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

  4. Meanwhile, cover skillet, return potatoes to oven, and roast until tender, about 20 minutes. Carve chicken and serve with potatoes and lemon wedges.

     

RecipesSusan JohnsonComment