We have two ways we cook this: one way with potatoes along side the chicken, and one way with the chicken alone in the skillet. The difference is merely timing. We buy our chickens at the local butcher already halved – any butcher will do it, or you can cut a chicken yourself; the best way is with a good pair of sheers. Also, these are one of the few items we buy already marinated; good stores seem to have them frequently. Finally, we cook these in one of our cast iron skillets.
Skillet Roasted Half Chicken with Potatoes:
- Preheat oven to 425ºf;
- After rinsing and drying the chicken, pat dry and sprinkle with salt and pepper; coat lightly with olive oil (only a table spoon);
- Place the chicken in the skillet, breast up;
- Surround the chicken with small potatoes; we like either Yukon gold, or red new potatoes;
- Cook with the breast up for twenty minutes; flip the chicken to breast down for ten minutes; flip again to finish with breast up for fifteen minutes.
- Remove and let sit for about ten minutes, tented loosely.
The potatoes soak up the juices from the chicken and are fantastic. A pinch of sea salt over the potatoes before cooking, and perhaps a pinch of rosemary or oregano are also a great touch.
Skillet Roasted Half Chicken, solo:
- Pre-heat the oven to 425ºf;
- After rinsing the chicken, pat dry and sprinkle with salt and pepper; coat lightly with olive oil (about a tablespoon);
- Place the chicken in the skillet, breast side up, for twenty minutes; flip the chicken to breast side down for eight minutes; flip to breast side up to finish for another four minutes;
- Remove from the oven and tent loosely for about ten minutes.
Fantastic.
Slow Down and Cook 