Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
Recipe information
Yield
4 servings
Ingredients
1
1½
2
1
2
Preparation
Step 1
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Step 2
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
Step 3
Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
Step 4
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Step 5
Transfer chicken to a cutting board and carve. Serve with potatoes.
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Reviews (101)
Back to TopFabulous, made it this past weekend...turned out great...love that the crispy potatoes take on some of the chicken flavor...very good, thank you!!
Anonymous
Illinois
10/23/2017
I always remove the wish bone before cooking which makes cutting the breasts off in once piece each much easier. Putting salt on that long before cooking creates moisture on the skin, which doesn't work well.
Anonymous
Vancouver BC
11/8/2017
The chicken was excellent! The potatoes did not cook eventually though. Next time when I take it out of the oven, I will rest the chicken on a cutting board and then put the skillet and potatoes back in the oven. Will definitely be using this process in the future.
Anonymous
Oreland PA
12/3/2017
I don't see dry rub in the list of ingredients
Anonymous
Los Angeles
3/3/2018
Holy moly this was delicious. I used a rub from the store and red potatoes, sliced with a mandoline. It was a hit for all of us, including my almost two year old picky eater. This one stays in the rotation. Thank you so much for the recipe (and a good reason to use my cast skillet)
Nicole Fuoco
Los Angeles, CA
3/31/2018
This is easy, very moist, and absolutely delicious,
al44322
Silver Spring MD
10/1/2018
The salt trick gives the juiciest chicken your heart could desire. I am not a breast fan because it is so bland and dry but it couldn’t have been more delicious. We used a dry rub to flavor the chicken which ended up being the way to go. The potatoes are addictive.
Anonymous
Laguna Beach
4/4/2019