Last year in NYC, when we had just moved, we were stuck to cook with just one cast-iron skillet (before our boxes came). When I was really craving a classic roasted chicken, this is the alternative I conjured-up. Now on my repeated list for quick weeknight dinners, I cook this one-skillet wonder up when I want the classic flavors of chicken, lemon & potatoes, but don’t feel like dealing with the fuss of a whole chicken.
Cast-Iron Lemon Chicken
2.5 lbs. chicken (I used a combination of legs & thighs, though you can opt for whatever cut you’d like)
1 lb baby yukon gold potatoes, roughly cut into medium-small cubes
1 onion, roughly chopped into large cubes
3-5 cloves of garlic, peeled
2 lemons, sliced thin
3 sprigs rosemary, roughly chop the leaves
3 sprigs rosemary, whole
1 handful of thyme, roughly chop the leaves
Salt & Pepper
Preheat oven to 475 degrees F.
In a mixing bowl, combine chopped potatoes, onion, garlic, chopped rosemary & thyme with a drizzle of olive oil. Season with salt & pepper & toss. Add to cast iron skillet. Layer the sliced lemon on top. Scatter the 3 full rosemary sprigs on top of the lemon.
Wash the chicken and pat-dry with paper towels. Once patted dry, rub olive oil on the chicken (front & back!). Season with salt, freshly-cracked pepper and paprika (both sides again!).
Cook at 450 degrees F for 10 minutes (the high-heat will crisp-up the chicken skin). After 10 minutes, lower the heat to 400 degrees F and continue cooking for another 20 minutes, or until a thermometer register 165 degrees F.
**Note: Depending on the size of your potatoes, you may need to pull the chicken from the skillet when finished and continue cooking potatoes & veg until tender