There are roughly a gabillion roast chicken recipes in the world. This is my absolute favorite.
I didn’t really grow up in a roast-beast-and-potatoes household. If we ate chicken, it was usually a rotisserie bird from the grocery store–delicious, but not much of a cooking lesson. So it’s been a real joy, as an adult, to teach myself the basics of chicken cookery. I’ve tried lots of methods for roasting chicken and potatoes in the same pan, and this method is a winner every time. All you need, equipment-wise, is a 12-inch cast-iron skillet.
When it comes to roasting poultry, I’m all about spatchcocking. You could ask a butcher to do this for you, but I find it’s pretty easy to do it myself with a sharp pair of kitchen shears. (I also cut out the wishbone, which is totally optional but makes the breast way easier to carve.) I make a bed of diced potatoes in the skillet, lay the flattened chicken on top, and roast the whole rig in a 450-degree oven until the bird is done. Then I move the chicken to a cutting board to rest, and use that time to broil the potatoes until they’re golden and irresistible.
Obviously, there’s a lot of room here to play with flavors and seasonings. Salt is a must, and black pepper is always nice. I usually add some minced fresh rosemary to the potatoes–a reliably wonderful flavor combination. But you could really use any mix of herbs, spices, oils, and add-ins, depending on your mood and what you’ve got on hand. I’ve included some suggestions at the bottom of the recipe.