The Best Damn Roasted Chicken You’ve Ever Had
file this under, “dinner for idiots.”
it’s that easy.
Full Recipe Video:
Servings: 4-5
Ingredients:
6-7 Bone-in chicken thighs with skin (you can also use a combo of thighs and drumsticks if you choose)
4-5 Yukon Gold potatoes (enough to fill pan)
2 yellow onion
1 sprig of rosemary
Salt & pepper to taste
Garlic powder
Ground coriander
Olive Oil
Crushed red pepper (optional if you like spicy)
1/4 cup water
Preheat oven to 425.
Slice onions and spread on the bottom of a cast iron pan (we use a 12” pan). Season lightly with salt, pepper, and garlic powder. (You will be seasoning other ingredients, so don’t go too heavy on the salt).
Add 1/4 cup water over the onions.
Slice your potatoes (circular) about 1/4 inch thick and layer over onions until onions are completely covered. Season lightly with salt, pepper, and garlic powder. Add a dash of crushed red pepper if you would like to make it spicy.
Pull rosemary leaves off stem and sprinkle over potatoes. Light or generous, depending on your preference. Drizzle olive oil over potatoes.
Rinse chicken and pat dry completely. Season each piece (both sides) with salt, pepper, coriander, and garlic powder. Place chicken on top of potatoes. Depending on the size of your thighs, about 6 pieces will fit in a 12” cast iron pan.
Bake for 1 hour and 5 minutes. We like that extra 5 minutes to get skin extra crispy.
Notes:
We always suggest getting really high quality ingredients. You can certainly get your chicken from the local grocery store, but we always find the chicken from the butcher is much better. We have also made this dish in a large foil pan or Pyrex baking dish for bigger dinner parties. Adjust your ingredient volume accordingly.
Tools:
Cast Iron Pan: Lodge 12" Cast Iron Skillet
