Recipe

Skillet-Roast chicken

Recipe
No Questions Yet

Photo by Marie Viljoen

This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
Chef
Marie Viljoen's Notes: My mother makes the best roast chicken. To me, roast chicken means home, wherever I am. She taught me to make this when she was sick in bed with my chicken pox, when I was about thirteen...
My mother makes the best roast chicken. To me, roast chicken means home, wherever I am. She taught me to make this when she was sick in bed with my chicken pox, when I was about thirteen. My mom lives 8,000 miles away, and I think of her every time I eat or make this chicken, which is often. The herbs can obviously be varied, according to the season. The result is crispy skin, falling-apart tender meat, with delicious, sticky potatoes. No oil or butter is added. The high temperature is important.

Expand Collapse

Serves 2

1 Organic chicken Ask a question about this ingredient

1 Shallot, peeled and split Ask a question about this ingredient

3 Garlic cloves, peeled Ask a question about this ingredient

3 sprigs fresh Thyme Ask a question about this ingredient

2 sprigs Tarragon Ask a question about this ingredient

1 Slice of lemon Ask a question about this ingredient

Salt and pepper Ask a question about this ingredient

5 Red potatoes Ask a question about this ingredient

1 Lemon's juice Ask a question about this ingredient

1 cup Water Ask a question about this ingredient

Preheat oven to 450'F.
Ask a question about this step
Place shallot, herbs, lemon and some salt and fresh black pepper in cavity of chicken.
Ask a question about this step
Slice potatoes into rounds, not too thin or thick and lay in the bottom of a cast iron skillet.
Ask a question about this step
Place chicken on top of potatoes.
Ask a question about this step
Tuck garlic cloves under chicken.
Ask a question about this step
Squeeze the lemon's juice over the chicken, and season it liberally with salt and pepper.
Ask a question about this step
Pour the water into the pan. This helps turn the potatoes creamy and forms a wonderful pan juice.
Ask a question about this step
Put into the hot oven and roast for about an hour and twenty minutes. Turn the heat down to 425 after 45 minutes. No basting is called for: the skin will be perfectly brown and crisp.
Ask a question about this step
Allow to rest for ten minutes before carving.
Ask a question about this step

2 Comments on Skillet-Roast chicken

Tbabe added over 2 years ago

Made this tonight. It's been raining all day. Cold and Chilly. This dish wa the perfect ending to a gloomy day. The potatoes were especially delish! Thanks!