Light Winter Dinners: One-Pot Roasted Chicken

Roasted Chicken is one of the best dinners not only because it tastes great but because it's also incredibly easy to make and has the entire house smelling divine. I wanted to simplify the traditional roasted chicken even more by making it a one-pot meal. Thanks to my brand new cast iron skillet I got for Christmas, I was able to come up with a recipe that starts on the stove, ends in the oven and only uses one dish. Amazing, right?!

Besides simplifying an already simple dish, I made it a teeny bit healthier by using red potatoes, lots of veggies and grapeseed oil in place of olive oil. It's a great substitute if you want to cut the fat content without cutting flavor. 

There were a few other things I did to simplify this classic dish other than just make it a one-pot meal. Instead of using a whole chicken, I bought a whole chicken cut up at the store so that I didn't have to worry about cutting the chicken or emptying the cavity. That really grosses me out. I also used dried herbs instead of fresh to cut the chopping time by a lot. I only had to chop up the veggies into thick chunks. 

1 whole chicken cut into individual pieces
2 tablespoons grapeseed oil
2 tablespoons herbs de provence
8 garlic cloves
4 large carrots, quartered
8 red potatoes, halved then quartered
Salt and Pepper

Preheat the oven to 375 degrees. Heat oil in a cast iron skillet over medium-high heat. Rub chicken generously with herbs de provence and place skin side down in the skillet. Cook about 8-10 minutes per side until browned, turning once gently. Place the veggies and garlic around the chicken, transfer to the oven and bake 45-55 minutes. If you need to put some of the veggies underneath the chicken to fit everything in the pan, that's ok. 

Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Serves 6