One-Pan Roast Chicken and Potatoes

Name: One-Pan Roast Chicken and Potatoes
Yield: Serves 4
Ingredients: 3 tablespoons, olive oil; 2 teaspoons, minced fresh thyme; 1 1/2 teaspoons, smoked paprika; 1 1/2 teaspoons, grated lemon zest, plus lemon wedges for serving; , Salt and pepper; 1 (4-pound), whole chicken, giblets discarded; 2 pounds, Yukon Gold potatoes, peeled, ends squared off, and sliced into 1-inch-thick rounds

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By Rebeccah Marsters

Appears in Cook's Country February/March 2014, Cook's Country TV

Main Courses

Chicken

Sure, this dish can be a “toss and roast” affair—if you don’t mind eating flabby-skinned chicken and greasy, undercooked potatoes.

SERVES4

TIME2 hours

has video

WHY THIS RECIPE WORKS

To make the classic combination of chicken and potatoes weeknight-friendly, we use our everyday skillet. In order to fit 2 pounds of potatoes into the 12-inch pan, we cut them into thick rounds. Browning the potatoes first on the stovetop e...

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