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a large cast iron skillet with a roasted whole chicken in it surrounded by golden roasted potatoes
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Roasted Chicken and Potatoes

The kids voted this was the best chicken and potatoes I’ve ever made and it was one pan and so dang easy.
Prep Time30 minutes
Cook Time1 hour
Brining Time and Resting Time1 day
Total Time1 day 1 hour 30 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: garlic, roast potatoes, roasted, roasted chicken, whole chicken
Servings: 6
Author: Carrian Cheney

Equipment

Ingredients

For the Brine

  • 2 Liters Water
  • ⅓ Cup Kosher Salt
  • ¼ Cup Honey
  • 1 Tablespoon Peppercorns
  • 2 Lemons halved
  • 5 Bay Leaves
  • 10 Sprigs Parsley
  • 6 Cloves Garlic smashed
  • 7 Sprigs Thyme

For the Chicken

  • 1 Whole Chicken
  • 1 teaspoon Kosher Salt
  • 4 Tablespoons Butter softened
  • 2 Cloves Garlic finely minced
  • 1 teaspoon Fresh Thyme
  • 1 Lemon zested
  • ½ Red Onion quartered
  • 12 ounces Yukon Gold Potatoes halved
  • Olive Oil
US Customary - Metric

Instructions

  • Mix the water, salt and honey in a large pot over medium heat until salt is dissolved.
    2 Liters Water, ⅓ Cup Kosher Salt, ¼ Cup Honey
  • Quickly remove and cool the water, adding remaining brine ingredients. Once cool add the chicken. Brine overnight.
    1 Tablespoon Peppercorns, 2 Lemons, 5 Bay Leaves, 10 Sprigs Parsley, 6 Cloves Garlic, 1 Whole Chicken, 7 Sprigs Thyme
  • Remove the chicken and pat dry on a pan. Sprinkle with 1 teaspoon kosher salt and place in the fridge for the day, uncovered.
    1 teaspoon Kosher Salt
  • Place a cast iron pan in the oven and heat to 425℉.
  • Meanwhile, add butter, garlic, thyme and zest to a bowl and stir. Squeeze juice of lemon into a bowl and stuff the rinds and onions into the chicken cavity.
    4 Tablespoons Butter, 2 Cloves Garlic, 1 teaspoon Fresh Thyme, 1 Lemon, ½ Red Onion
  • Lift the skin and rub the butter under and over the skin.
  • Remove pan from oven, drizzle with olive oil so the chicken won’t stick, add chicken and potatoes around it.
    12 ounces Yukon Gold Potatoes, Olive Oil
  • Drizzle everything with olive oil and sprinkle kosher salt over the potatoes.
  • Roast 1 hour, turning the pan halfway through or until the thickest part is 165 degrees F internally.
  • Serve with pan juices and a drizzle of leftover lemon juice if desired.

Video

Nutrition

Calories: 454kcal | Carbohydrates: 29g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 6848mg | Potassium: 611mg | Fiber: 3g | Sugar: 13g | Vitamin A: 647IU | Vitamin C: 40mg | Calcium: 74mg | Iron: 3mg