One-pot meal recipes come in super handy when I don’t have much time to cook or prep and I love not having a million pots to wash after I cook. Roasted chicken recipe for the win!
I love a good one-pot recipe. Especially during the summer, when time seems to creep up on you and before you know it, it’s dinner time and you have nothing planned.
Summer for our family is a bit challenging to say the least. Both hubby and I need to work, which means we still need to drive kids to summer camp and try to entertain them to make summer “fun” for them in 100+ degree weather.
On my days off, the kids and I try to leave the house as soon as we are done with breakfast. We visit the library or a museum. We bring our lunch to enjoy there and when we get home, my littlest naps and my soon-to-be first grader has quiet time while I start dinner prep.
I recently made a roasted chicken in a cast iron pan, added some sliced fingerling potatoes and the result was amazing! We enjoyed a super crispy, roasted chicken with crunchy potatoes that were coated in the chicken’s dripping, which made the potatoes so tasty.
You may think “why would you want to make roasted chicken, when you can buy a rotisserie chicken at any grocery store?” My issue is, I LOVE a nice crispy chicken skin and since the store bought ones are packed, the skin loses its crispiness. I know, I am crazy…
Homemade is just so much better!
This dish has been added to my family’s favorite dishes list.
The best part is that there is very little prep work to do. You only have maybe five cooking utensils /dishes to wash. MAMA WIN!
I usually buy whole chickens at Costco. I use one and save the other one in the freezer for the next time we are craving rotisserie chicken.
I adapted this recipe from Bon Appétit.
The best thing about this recipe, is you can modify the spices to make it Mediterranean, Italian, Mexican, etc. You can also change it up by roasting different root vegetables.
I like to shred any leftovers and use the shredded chicken to make enchiladas, chicken tacos, sweet potato hash, chicken pot pie, empanadas, salad, you name it!
Another great option is to save the bones in a freezer bag and use them to make chicken broth. I like to save vegetable scraps like onion, carrots, celery, etc. and use them for the stock.
- 4 to 4 1/2 pound whole chicken
- 1 yellow onion, diced
- 1 lb. fingerling potatoes (sliced in half lengthwise)
- 6-8 sprigs of fresh thyme
- 1 sprig of rosemary
- Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons Olive oil
- Freshly ground black pepper
- Pat the chicken dry with paper towels and season generously with kosher salt inside and out.
- Preheat the oven to 425°F. Remove the giblets from chicken (if present) and brush outside of the chicken with olive oil. Rub the spice mixture all over the outside of the chicken.
- Tie the legs of the chicken together with string or twine.
- In a medium bowl, toss the potatoes, diced onions, half of the thyme leaves and a drizzle of olive oil and set aside.
- Place the chicken in the cast iron pan. Carefully add the potatoes, onion, and thyme around the chicken and bake
- Bake uncovered for about 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh without touching the bone reads 155 to 160°F and the juices run clear.
- Brush the chicken every 20 minutes with the juices that have been accumulating in the bottom of the dish so the chicken stays moist and the skin gets crispy.
- Transfer from the oven and loosely tent with foil for about 15 minutes before serving.
What’s your favorite twist on a simple roasted chicken recipe?