Nothing says simple comfort food like a whole-roasted chicken, and when tossed into an already-hot, cast iron skillet with sliced potatoes and onions, you have an incredibly easy one-pot-meal that’s ready in just one hour for dinner any night of the week.
If you’ve ever watched an episode of Barefoot Contessa, you know that Ina’s husband Jeffrey’s favorite meal is a whole roasted chicken. Every Friday night. She even wrote a cookbook about it. So while it may have become a bit of a schtick, I’d have to say those two are onto something.
I like to make a roast chicken on Sunday as part of my meal prep to have on hand for lunches and throw together dinners through the rest of the week.
And every time I roast that whole chicken I wonder why I don’t hear more about others preparing the whole humble bird. Because we all know, people love their chicken. Chicken breasts? Absolutely! Drumsticks? They’re the most transportable bite. Wings are always a party favorite, and even chicken thighs are having their day.
So when I picked up the latest issue of Bon Appétit’s Sunday Suppers issue and discovered a new variation on whole-bird roasting, I was in. And now, you are too. continue to the recipe… about Cast-Iron Skillet Whole Roasted Chicken With Potatoes