When the weather turns cool and rainy, I crave comforting, simple meals. For one of those evenings I roasted a whole chicken with Yukon Gold potatoes in a large cast iron skillet. I rubbed the chicken and potatoes with a homemade Greek seasoning blend, then roasted everything until the skin was golden and the meat remained juicy. The potatoes absorbed the pan juices and were packed with flavor. I served the skillet-roasted chicken with a winter greens gratin and some freshly baked bread for a warm, satisfying dinner.
How to Make Skillet Whole Roasted Greek Chicken with Potatoes
Prepare the Greek seasoning blend ahead of time. Preheat your oven to 400°F (200°C).
Place the potato pieces in a large cast iron skillet. Add half the onion pieces and drizzle with 1 tablespoon of olive oil. Season with the Greek seasoning blend, sea salt, and freshly cracked black pepper, then toss to coat evenly.
Rinse the chicken inside and out with cold water, then pat it completely dry. Season the cavity with Greek seasoning, sea salt, and freshly cracked pepper. Stuff the cavity with the remaining onion pieces, halved lemon, garlic cloves, and a handful of fresh parsley. If you like, truss the chicken to keep the shape even while roasting.
Rub the outside of the bird with another tablespoon of olive oil, carefully loosening the breast skin and rubbing some oil beneath. Season the entire chicken, including under the breast skin, with more Greek seasoning, sea salt, and freshly cracked pepper. Place the chicken on top of the potatoes and onions in the skillet.
Roast in the preheated oven, rotating the skillet halfway through, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). This usually takes about 1 hour and 15 minutes, but ovens can vary—rely on the thermometer for accuracy.
Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for at least 15 minutes before carving to allow the juices to redistribute. Use a slotted spoon to lift the potatoes and onions from the skillet.
Place the skillet over medium-high heat for a minute or two to warm the pan juices. Add 1 tablespoon of butter and whisk until melted and combined, then taste and adjust seasoning with sea salt and freshly cracked pepper. Serve the sliced chicken with the roasted potatoes and onions, spooning the buttery pan sauce over the top.
Skillet Whole Roasted Greek Chicken with Potatoes
Ingredients
- 5–6 Yukon Gold potatoes, cut into large bite-sized pieces
- 1/2 large sweet yellow onion, cut into large bite-sized pieces, divided
- 2 tbsp olive oil, divided (more if needed)
- Greek seasoning, to taste
- Sea salt and freshly cracked pepper, to taste
- 4–5 lb whole chicken, innards removed, rinsed and dried
- 1 small lemon, halved
- 3 garlic cloves
- Handful fresh parsley
- 1 tbsp butter (for pan sauce)
Instructions
- Make the Greek seasoning blend ahead of time.
- Preheat the oven to 400°F (200°C).
- Place the potato pieces in a large cast iron skillet. Add half the onion and 1 tablespoon olive oil. Season with Greek seasoning, sea salt, and pepper; toss to coat.
- Rinse the chicken and pat dry. Season the cavity with Greek seasoning, salt, and pepper, then stuff with remaining onion, lemon halves, garlic, and parsley. Truss if desired.
- Rub the outside of the chicken with the remaining olive oil, loosening the breast skin to rub some oil and seasoning underneath. Season the exterior thoroughly.
- Set the chicken on top of the potatoes and onions. Roast, rotating the skillet halfway through, until the thickest part of the thigh reaches 165°F (74°C), about 1 hour 15 minutes.
- Remove the chicken and let it rest on a cutting board for at least 15 minutes. Use a slotted spoon to remove the potatoes and onions from the skillet.
- Warm the pan juices over medium-high heat, add 1 tablespoon butter and whisk until combined. Adjust seasoning with sea salt and pepper.
- Slice the chicken and serve with the roasted potatoes and onions, spooning the pan sauce over everything. Enjoy.