Whole Roasted Chicken & Basically Gravy Potatoes

Tool Kit:

• Your largest cast iron skillet
• A digital meat thermometer 
  • Preferably one that you can tell it what temperature to go off at
• One whole chicken 
• One whole head of garlic 
• One medium yellow onion quartered
• One blood orange quartered 
• Thyme
• Rosemary
• 6 tablespoons of butter
• Roughly 20 idaho red potatoes quartered

A Few Notes:

• I would not make this without a meat thermometer, it ensures that you are not over or under cooking the chicken and I promise you it will make a huge difference.

Let’s Do this!!

First preheat your oven to 425 F. Next, cut the top off of the garlic and quarter all of your veggies. Take the butter and mix in the thyme, rosemary, salt, and pepper and set it aside. Next, put your cut up potatoes at the bottom of your cast iron skillet and season them generously with salt, pepper, and rosemary. 

Now for the gross/ fun part: The chicken. Take that chunky bird and pat it dry, this helps you get extra crispy skin. Now place it on either a cutting board or you can put it right on the potatoes, whichever you find easiest. From the butt end of the chicken gently separate the skin from the meat. DON’T TAKE THE SKIN OFF!!! Now take about half of  that butter herb mixture we just made and stuff it in between the skin and the meat of the chicken. This will feel weird but it makes the meat flavorful and the skin extra crispy. Take the rest of the butter mixture and rub the bird down all over. This is the last awkward step I promise: put the orange, garlic, and onion all in the chicken’s butt. 

Now that the weird part is over, position the chicken on top of the potatoes breast side up. Put the meat thermometer into the thickest part of the chicken, set it to 160 (It will continue cooking up to the proper temperature when it is resting outside of the oven), and pop it in the oven. 

When it comes out the chicken will be crispy and the potatoes will be mushy and gravy like but oh so good.