Skillet Whole Roasted Greek Chicken with Potatoes

Skillet Whole Roasted Greek Chicken with Potatoes

Rainy days mean comfort food for this girl! It’s been cool, cloudy, and sprinkling for the past few days and I love it. I decided to roast a whole chicken with some Yukon gold potatoes in my cast iron skillet for dinner tonight. I simply seasoned the chicken & potatoes with my homemade Greek seasoning and roasted them until golden brown on the outside and juicy on the inside. The chicken was delicious and the potatoes were so full of flavor! I served this skillet whole roasted chicken with a winter greens gratin (recipe to post soon) and some freshly baked bread for a delicious and very comforting meal.

Skillet Whole Roasted Greek Chicken with Potatoes

How to Make a Skillet Whole Roasted Greek Chicken with Potatoes

Make the Greek seasoning blend – Click this link for the recipe.

Preheat the oven to 400 degrees.

Place the potatoes pieces in a large cast iron skillet. Add half the onion pieces and drizzle with 1 tablespoon of olive oil. Season with Greek seasoning blend, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.

Skillet Whole Roasted Greek Chicken with Potatoes

Carefully rinse the chicken, inside and out, with cold water then pat very dry. Season the inside of the bird with a Greek seasoning blend, sea salt, and freshly cracked pepper, to taste. Place the remaining onion pieces, lemon halves, garlic cloves, and parsley into the cavity. Truss the chicken – click here for instructions.

Rub the entire bird evenly with another tablespoon of olive oil, including carefully loosening the skin and rubbing the breasts with the oil. Next, season the entire bird, including under the breast skin, with Greek seasoning, sea salt, and freshly cracked pepper, to taste. Set the bird on top of the potatoes and onions.

Skillet Whole Roasted Greek Chicken with Potatoes

Place into the oven and roast, rotating skillet halfway through cooking time, until a meat thermometer reads 165 degrees when stuck into the deepest part of the thigh, about 1 hour and 15 minutes.

Remove from the oven and allow the chicken to rest on a cutting board for at least 15 minutes before slicing. Use a slotted spoon to remove the onions and potatoes. Heat the remaining sauce in the skillet over medium-high heat for a couple of minutes. Add the butter and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste. Serve chicken with potatoes and sauce on the side. Enjoy.

Skillet Whole Roasted Greek Chicken with Potatoes

Skillet Whole Roasted Greek Chicken with Potatoes

Skillet Whole Roasted Greek Chicken with Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Course: Main
Author: Pam - For the Love of Cooking

Ingredients

  • 5-6 Yukon gold potatoes cut into large bite-sized pieces
  • ½ large sweet yellow onion cut into large bite-sized pieces, divided
  • 2 tbsp olive oil divided (more if needed)
  • Greek seasoning to taste (click on the link up above for recipe)
  • Sea salt and freshly cracked pepper to taste
  • 1 5 lb chicken innards removed, rinsed & dried
  • 1 small lemon halved
  • 3 garlic cloves
  • Handful fresh parsley
  • 1 tbsp butter for sauce

Instructions

  • Make the Greek seasoning blend - Click the link up above for the recipe.
  • Preheat the oven to 400 degrees.
  • Place the potato pieces in a large cast iron skillet.
  • Add half the onion pieces and drizzle with 1 tablespoon of olive oil.
  • Season with Greek seasoning blend, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
  • Carefully rinse the chicken, inside and out, with cold water then pat very dry.
  • Season the inside of the bird with a Greek seasoning blend, sea salt, and freshly cracked pepper, to taste.
  • Place the remaining onion pieces, lemon halves, garlic cloves, and parsley into the cavity.
  • Truss the chicken, if desired.
  • Rub the entire bird evenly with another tablespoon of olive oil, including carefully loosening the skin and rubbing the breasts with the oil.
  • Next, season the entire bird, including under the breast skin, with Greek seasoning, sea salt, and freshly cracked pepper, to taste. Set the bird on top of the potatoes and onions.
  • Place into the oven and roast, rotating the skillet halfway through cooking time, until a meat thermometer reads 165 degrees when stuck into the deepest part of the thigh, about 1 hour and 15 minutes.
  • Remove from the oven and allow the chicken to rest on a cutting board for at least 15 minutes before slicing.
  • Use a slotted spoon to remove the onions and potatoes.
  • Heat the remaining sauce in the skillet over medium-high heat for a couple of minutes.
  • Add the butter and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Serve chicken with potatoes and sauce on the side. Enjoy.
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7 Comments

  1. Awesome! I made one with pumpkins days ago too. Yours with Greek seasoning looks fabulous, Pam.

  2. What do you mean by turning the chicken, flipping it or just turning the pan?

    1. Thanks for letting me know it wasn’t clear. Rotate the skillet.

      Pam

  3. FoodJunkie says:

    4 stars
    This is a nice technique. I am going to give it a try with chicken legs, giving the potatoes a bit of a head start. One item in the recipe is of concern. Food safety organizations now recommend that you do not rinse chicken before cooking as this just tends to spread bacteria around your kitchen.

  4. I love to eat Greek chicken with potatoes any time of the year but it’s especially delicious during the colder months. I love to add plenty of lemon to mine when I make it at home.