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.
ONE-POT ROASTED CHICKEN
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