Recipe: Make roast chicken and potatoes in a single skillet

Chicken paired with potatoes is a classic combination, especially when the potatoes have a crisp, deeply caramelized crust on the bottom. This juicy roast chicken is spiked with lovely flavors, a mix of smoked paprika, fresh thyme, lemon zest and olive oil, plus salt and pepper. The tasty concoction is spread on the outside of the bird, as well as under the skin of the breast meat.

The whole shebang cooks in one skillet, a 12-inch pan that is nonstick and heatproof.

One-Pan Roast Chicken and Potatoes

Yield: 4


3 tablespoons olive oil, divided use

2 teaspoons fresh thyme (leaves pulled off woody stem, stem discarded)

1 1/2 teaspoons smoked paprika, see cook’s notes

1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

Salt and ground pepper

1 (4-pound) whole chicken, giblets removed

2 pounds medium-sized Yukon Gold potatoes, peeled, ends squared off, sliced crosswise into 1-inch-thick rounds

Cook’s notes: Smoked paprika is sold in most supermarkets. It has an appealing smoky flavor and aroma.


1. Adjust oven rack to lower-middle position. Heat oven to 400 degrees. In small bowl, combine 2 tablespoons oil, thyme leaves, paprika, and zest, plus 1 teaspoon salt and 1/2 teaspoon pepper. Pat chicken dry with paper towels and use your fingers to carefully separate skin from breast. Rub oil mixture all over chicken and underneath skin from breast. Tie legs together with kitchen twine and tuck wingtips behind back.

3. Toss potatoes with remaining 1 tablespoon oil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange potatoes, flat side down in single layer in 12-inch ovensafe, nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, about 5 minutes to lightly brown (do not flip).

4. Place chicken, breast side up, on top of potatoes and place skillet in oven. Roast until breast registers 160 degrees and thighs register 175 degrees, 1 to 1 1/4 hours. Transfer chicken to carving board, tent loosely with aluminum foil and let rest for 20 minutes.

5. Meanwhile, cover skillet, return potatoes to oven and roast until tender, about 15 minutes. Carve chicken and serve with potatoes and lemon wedges.


Have a cooking question? Contact Cathy Thomas at cathythomascooks@ gmail. com.