chicken

Roasted Chicken and Potatoes

A whole chicken roasted over thinly sliced potatoes in a cast-iron skillet. The potatoes absorb all the drippings and turn golden — inspired by a Parisian rotisserie.

Prep 15 min Cook 75 min Total 90 min

Servings 4

Ingredients

3 medium potatoes
1 tbsp butter
salt, to taste
olive oil
1 whole chicken
black pepper
herbes de Provence

Instructions

1
Thinly slice potatoes using a mandoline slicer.
2
Melt butter in a cast-iron skillet over medium heat, then remove from heat.
3
Arrange a layer of potato slices covering the bottom of the pan. Season with salt.
4
Build additional layers of potatoes, seasoning each layer.
5
Drizzle the potatoes with olive oil.
6
Season the chicken inside and out generously with salt, pepper, and herbes de Provence.
7
Place the chicken on top of the potatoes in the skillet.
8
Roast at 375 degrees until the chicken reaches an internal temperature of 160 degrees F.
9
Transfer the chicken to a cutting board to rest.
10
Flip the potatoes and return to the oven for 15 more minutes until golden.
11
Carve the chicken and serve over the potatoes. Reserve the carcass for stock.