This was the conversation we had on Saturday, when we decided take advantage of our local grocery's chicken offer, then freeze one and make the other one for Sunday dinner the next day. It just so happened that Sunday morning, while sipping coffee and reading rag-mags in her pjs, Amy saw what looked to be a great recipe for "Skillet Chicken" by Jessica Seinfeld.
Chris butchered the chicken while Amy sliced the onions and potatoes and cut a couple of sprigs of rosemary out of the garden. In less than an hour, we had crispy-skinned chicken over a bed of melted onions and soft, herby potatoes. What a cozy, one-pot wonder, just begging to be made in that cast-iron skillet.
Skillet Roasted Chicken and Potatoes
slightly adapted from Jessica Seinfeld's recipe out of People Magazine
1 onion, thinly sliced
1/2 cup water
8 new potatoes, sliced into 1/4-inch rounds
1 tablespoon olive oil
2 sprigs (about 2 tablespoons) fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 roaster chicken, butchered (we saved the breasts for another meal)
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Italian seasoning
2 teaspoons ground coriander
Preheat oven to 425. Scatter onions over the bottom of a large cast-iron skillet. Add water. Lay the potatoes over the onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes, then season with salt and pepper. Place the chicken pieces over the pototoes, skin side up. Sprinkle chicken with garlic salt, onion salt, Italian seasoning and ground coriander. Roast until chicken is cooked through and potatoes are tender, about 1 hour.