How To Make A Whole Chicken And Potato Roast In A Cast Iron

This post is sponsored, but I only work with brands that personally suit my niche. #ad

Let my just start off by saying how much I love using a cast iron for my many of recipes. Seriously, lately I’ve been using it for 99% of my cooking and I feel like I’ve been living under a rock by not discovering it sooner. I mean, I’ve wanted to invest in one for a long time prior and had every intention to get one, but once I finally got my hands on one, it took my cooking to a whole other level. Uh-huh.

So like always, I wanted to do my research (by research I mean Pinterest and goggle—duh!) before I officially started using one because I’ve heard they are a lot of maintenance and that’s the last thing this tired mama needs! After using a cast iron for the past year now, I have come to realize that it’s a total myth (rolling my eyes). Of course, there are methods of taking care of the cast iron, but there is no need for constant maintenance if you’re properly taking care of it after each use. And, using a cast iron has some pretty cool benefits too. Let’s just do a quick overview of this, and I’ll get to that recipe really soon, promise.

Why you should start using a cast iron:

  • It’s naturally non-stick: who doesn’t like this feature when it comes to dishes? Seriously, I can make anything in it and it comes off with a slight rub and warm water…no soaking required (most of the time).
  • Made without Teflon: what exactly is Teflon? Well it’s that bad stuff that manufactures use to coat your regular pans to make it a non-stick feature. And what’s worse is that these chemicals are transferred to your food when cooked at high temperature…yeeks! Needless to say, I stopped using Teflon pans a long time ago.
  • Releases Iron: yup! I found this very interesting because I first invested in a cast iron during my pregnancy and I was not iron deficient at all, which is actually the case of many women during pregnancy, and personally, prior to my pregnancy. You can do your research on the science behind it all, but at high temperatures, and depending on the acidity with certain foods, iron is best absorbs and then released during these processes, pretty cool stuff.
  • Long lasting: if taken care of, these pans can last a lifetime! And the more you use it the better it gets, the smoother the texture of your pan becomes too. When I first bought my pan it was very dry and rough, but now it actually looks better then when I first got it. How’s that for investment?
  • Pretty much indestructible: as you’ll notice this recipe requires baking time at a super high temperature- and it’s able to withstand and function just as well. Also, frying at a high temperature will give your food a nice braised/BBQ effect too.

If you want more information about how to maintain, “season” your cast iron for prolonged uses and ultimate effectiveness, check it out here.

Bottom line, I just love using a cast iron for many of my recipes.

Anyway, I’ve partnered up with Southern Kitchen in order to share this amazing recipe I made in a cast iron. I used this Smithey Cast Iron and it has a nice vintage appearance and the quality of it was evident when I put it to work. And as expected, this chicken and potato roast was a success too!

I have to say, I was excited when I decided to make a chicken roast. I mean, you can easily buy a rotisserie chicken for about $5.99, but then you don’t get to brag about making this splendid meal yourself. 🙂 I added potato, carrots, and onions around the chicken to give it a complete meal. Then I took the chicken juices after the roast was done and made gravy out of it (totally optional). I was pretty impressed with the outcome. It seriously beats buying an already-prepared chicken when you can make it in the comfort of you own home, and then show off too, aha!

Now this particular recipe calls for a cast iron, because as mentioned above, you’ll need to use something durable to withstand the hot heat during cooking time- and I mean hot, this baby is going up to 500 F, but that’s the secret to a nice crispy skin, while maintaining moist chicken meat.

You really can’t go wrong with this recipe. And if you have any recipes you’d like to share that are a big hit from your kitchen, submit your own recipe to Southern Kitchen. (Southern Kitchen has regular recipe contests – more info here.)

Lastly, if you’re convinced that cast iron cooking is the way to go…then make sure to get one today. I promise you won’t regret it…I didn’t. Use coupon code WELCOME10 ($10 off first purchase over $50) towards any Southern Kitchen Purchase 

Now let’s get to this recipe, shall we?

Cooks Notes:

  • I like to roast my chicken breast down because it absorbs all the flavour and moisture from the juices during cooking time.
  • You can easily make a gravy by using the remaining juices as a sauce- the cooking juices have all the flavour!

How To Make A Whole Chicken And Potato Roast In A Cast Iron

Ingredients

  • 1 whole Chicken 3-4lb
  • 3 tbsp Olive Oil or melted Butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 4 garlic cloves
  • 1 medium onion
  • 3-4 potatoes, peeled and cubed
  • 2-3 carrots
  • 1 tbsp parmesan cheese
  • 3 rosemary twigs
  • ½ cup water
  • Half a lemon, juiced

Instructions

  1. Preheat oven to 500 F with (empty) cast iron in the oven.
  2. Rinse and pat dry chicken. Coat chicken with olive oil or melted butter, marinate chicken over night if desired. Generously season with salt, pepper and garlic powder.
  3. Next, combine potatoes, carrots, onion, spices and cheese, set aside.
  4. Once oven and cast iron is preheated, carefully using kitchen gloves, remove cast iron and place prepared chicken in cast iron (breast side down), place back into oven for 15-20 minutes.
  5. After time is up, add the potato mixture, drizzle water on top of potatoes, turn heat down to 450 F and bake for another 30-40 minutes- until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer (roasting time may vary depending on size of chicken).
  6. Remove from oven, squeeze half of the lemon juices over the chicken, and allow to rest for at least 10 minutes covered with foil. Carve and serve.
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With love, Ina Petz

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