Skillet-Roasted Whole Chicken with Lemon and Potatoes RECIPE FOR YOU TODAY

Skillet-Roasted Whole Chicken with Lemon and Potatoes
Ingredients

1 lb small potatoes
Dash kosher (coarse) salt
1 lemon, sliced into thin rounds
1 whole chicken (4 lb)
2 tablespoons finely chopped fresh sage leaves
2 cloves garlic, finely chopped
1 teaspoon kosher (coarse) salt
1/2 teaspoon pepper
2 tablespoons olive oil

Directions
1 Heat oven to 425°F.

2 Cut potatoes into halves, or into quarters if larger; place cut side down in 10-inch cast iron skillet. Sprinkle potatoes with dash salt. Layer about 5 lemon slices over top.

3 Pat chicken dry with paper towels; remove any giblets. Stuff cavity of chicken with any remaining lemon slices. In small bowl, stir together sage, garlic, 1 teaspoon salt, the pepper and olive oil. Rub sage-garlic mixture beneath breast skin of chicken and all over outside of chicken skin. Place chicken on bed of potatoes and lemon.

4 Roast about 1 hour 30 minutes or until instant-read thermometer inserted into thickest part of thigh reads 165°F. Let chicken rest about 15 minutes before carving.