One Pan roasted Chicken and Potatoes
This one pan roasted chicken and potatoes skillet features moist and juicy chicken breasts with super crispy skin and creamy roasted potatoes topped with a flavorful pan sauce.
12 inch Cast Iron Skillet
bone-in skin on chicken breasts
freshly ground black pepper
baby gold potatoes
low sodium chicken stock
chopped, plus additional for garnish
Preheat your oven to 425°F.
Drizzle the chicken with 1 Tablespoon of the olive oil then season on all sides with 1 teaspoon of Kosher salt, ½ teaspoon of ground pepper, and 1 teaspoon of Italian seasoning.
Heat a 12 inch cast iron skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan, then place the chicken breasts in skin side down.
Sear the chicken for around 3 minutes until the skin is browned, then flip and cook for another minute. Be careful not to burn the skin.
Remove the skillet from the heat and transfer the chicken to a plate.
Add the chopped carrot, celery, and onion to the pan, then place the seared chicken breasts on top.
Cut the potatoes in half and toss with 1 tablespoon of olive oil, 1 teaspoon of Kosher salt, and ½ teaspoon of ground pepper.
Arrange the potatoes around the chicken and place the pan in the oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are cooked through.
Transfer the chicken and potatoes to a platter and tent loosely with foil to keep warm. Discard the onion, carrots, and celery but do not wipe the pan.
Set the skillet over medium-high heat and add ¼ cup of the chicken stock. Scrape up any brown bits from the pan. Stir in the remaining stock and butter and bring to a low simmer.
Once the butter has melted, stir together the cornstarch and water in a small bowl then whisk into the stock. Simmer until slightly thickened, around 2 minutes.
Season with salt and pepper to taste and stir in fresh chopped parsley and thyme, then spoon over the chicken and garnish with additional chopped parsley before serving.
If the chicken skin begins to burn while roasting, cover loosely with foil.