Skillet Whole Roasted Greek Chicken with Potatoes
Pam - For the Love of Cooking
Yukon gold potatoes
cut into large bite-sized pieces
large sweet yellow onion
cut into large bite-sized pieces, divided
divided (more if needed)
to taste (click on the link up above for recipe)
Sea salt and freshly cracked pepper
innards removed, rinsed & dried
Handful fresh parsley
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.
Printed from FortheLoveofCooking.net