Skillet Roasted Chicken & Potatoes

Ingredients

• •3 tbsp olive oil
• •2 tsp thyme
• •1½ tsp smoked paprika
• •salt & pepper
• •4 lb whole chicken
• •2 lb yukon gold potatoes

Method

Adapted from foodista.com

1. 1Adjust oven rack to lower-middle position and preheat oven to 400 degrees f.
2. 2In a small bowl combine 2 tablespoons olive oil, thyme, smoked paprika, 1 teaspoon salt and ½ teaspoon pepper.
3. 3Carefully run your fingers under the skin covering the chicken breast, separating the skin from the meat.
4. 4Rub the oil mixture all over the chicken, spooning some under the skin covering the breast.
5. 5Tie the legs together with butchers twine and tuck the wings behind the back.
6. 6Toss the sliced potatoes with the remaining tablespoon of oil, ¾ teaspoon salt and ½ teaspoon pepper.
7. 7Arrange the potatoes in a 12-inch nonstick, oven-safe skillet (see note above).
8. 8Place the skillet over medium heat.
9. 9Cook, without flipping or stirring until the potatoes are golden-brown on the bottoms, about 7-9 minutes.
10. 10Place the prepared chicken, breast-side up on top of the potatoes.
11. 11Transfer the skillet to the oven.
12. 12Roast until a thermometer inserted in several places has reached 165 degrees (about 1-1¼ hours).
13. 13Transfer the chicken to a serving platter.
14. 14Cover loosely with foil. Let rest for 20 minutes.
15. 15Meanwhile, cover the skillet with the potatoes, add back to the oven and roast for an additional 20 minutes, until the potatoes are very tender.
16. 16Carve the chicken and serve along side the roasted potatoes (and prepared to be wowed!).