Skillet Roasted Chicken & Potatoes

Name: Skillet Roasted Chicken & Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T. olive oil; 2 t. minced fresh thyme; 1 1/2 t. smoked paprika; salt & pepper; 1 whole chicken (4-5 lb.), cleaned and patted dry with paper towels; 2 lb. Yukon Gold potatoes, peeled, ends trimmed flat and sliced into 1-inch slices

“You can never have too many main course recipes, so give Skillet Roasted Chicken & Potatoes a try. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 738 calories, 45g of protein, and 44g of fat per serving. This recipe serves 4 and costs $2.09 per serving. This recipe from Foodista requires olive oil, yukon gold potatoes, paprika, and salt & pepper. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 75%. If you like this recipe, you might also like recipes such as Skillet-Roasted Whole Chicken with Lemon and Potatoes, Skillet-Roasted Lemon Chicken with Potatoes, and Skillet Chicken with Roasted Potatoes and Carrots.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oil3 tsp
Thyme2 tsp
Paprika1.5 tsp
Salt & pepper4 servings
Chicken4-5 lb., cleaned and patted dry with paper towels4 lb
Yukon gold potatoespeeled, ends trimmed flat and sliced into 1-inch slices2 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Adjust oven rack to lower-middle position and preheat oven to 400 degrees f. In a small bowl combine 2 T. olive oil, thyme, smoked paprika, 1 t. salt and 1/2 t. pepper. Carefully run your fingers under the skin covering the chicken breast, separating the skin from the meat. Rub the oil mixture all over the chicken, spooning some under the skin covering the breast. Tie the legs together with butchers twine and tuck the wings behind the back.
2
Toss the sliced potatoes with the remaining tablespoon of oil, 3/4 t. salt and 1/2 t. pepper. Arrange the potatoes in a 12-inch nonstick, oven-safe skillet (see note above).
3
Place the skillet over medium heat and cook, without flipping or stirring until the potatoes are golden-brown on the bottoms, about 7-9 minutes. Then place the prepared chicken, breast-side up on top of the potatoes.

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