Considering it is now pretty much mid-July (what?), and that if you live anywhere other than where I currently am, I’m sure you are just melting. It’s rainy and cool here, which I was kind of bummed about until I recently spent 3 very sweaty days in a 4th floor walk-up in Boston without air conditioning during the hottest days of the year. Love Boston. Miss Boston. Have so much fun in Boston. Can absolutely, forever, do without that special brand of humidity it brings during the summer.
The week of the 4th of July, K and I took a road-trip throughout the Northeast. Well, really we just went to New Jersey, up to Boston, then back down to New Jersey before returning home to PA but we stopped along the way and took our time leisurely driving up and down the East coast. At just over 1,300 miles, we had a nice week. You’ll hear more about that later, though.
However, what I realized is that I currently live in this weird little pocket of weather where it doesn’t get hotter than 82 degrees. Apparently, everywhere else in the country is baking. Boston was so dang hot, it was scary. We were trying to move the rest of the stuff out of K’s apartment and every trip to the car required a 15 minute rest and a bottle of water. Spots were seen. Needless to say, we cut our losses and will try again in the fall, when it’s cool and the trees are pretty.
My point is, though, that you probably don’t want to turn on your oven at all, much less long enough to roast chicken. I wish you would, though. This chicken is cut up into pieces which makes it cook faster and is marinated for 12 hours so it’s flavorful right down to the bone.
Let’s make like July and roast! (I can feel you rolling your eyes, and I’m ok with it.)
This was the perfect dinner for K and I, because he prefers white meat, while I like the chicken legs. Everyone gets what everyone wants!
This is easy enough for a weeknight meal, but pretty enough to serve for a dinner party. Marinate the chicken that morning then right before your guests get there, stick it in the oven. While it’s cooking, you can serve drinks and appetizers while your home begins to smell like I’d imagine a Norman Rockwell painting would. Oh, and I’d serve it right in your cast iron skillet. Look at that beautiful presentation!
In my humble opinion, this dish is absolutely worth turning on your oven.
Here’s the recipe!
Skillet Roasted Chicken with Potatoes
- 1 whole chicken, cut into pieces with the skin on
- 1 pound new potatoes, cut into cubes
- 1 lemon, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cloves garlic, roughly chopped
- 1/4 cup olive oil, plus 2 tablespoons more for the skillet
- 2-3 tablespoons chopped fresh rosemary
- In a zippered bag or large bowl, add the chicken pieces. Add lemon juice, salt, pepper, smoked paprika, chopped garlic, and olive oil. Toss together until the chicken pieces are completely coated. Cover in plastic wrap or seal the bag and marinate for at least 6 hours, but up to 24.
- When you are ready to cook, preheat oven to 425 degrees. Add 2 tablespoons olive oil to a heavy, large, oven-proof skillet. working in batches, sear the chicken, skin-side down until golden brown. Remove the chicken and repeat until all the pieces are seared. Once they are all seared, arrange them in the skillet, skin side up, and surround with the cubed potatoes.
- Transfer entire skillet to the oven and cook for 30-35 minutes until the skin is very crispy and the juices in the chicken run clear. The potatoes should be fork tender.
- Serve chicken with potatoes and a green salad.