Cast Iron Chicken With Crispy Potatoes

Recipe by David Huston


1 Yellow Onion (cut into ½” Strips)

1 whole Chicken (3 ½ - 4 lbs.)

3 T. Chicken Seasoning

1 ½ lbs. russet Potatoes (cleaned and cut into chips lengthwise)

2 T. melted Butter.

2 T. Dried Thyme

2 T. Olive oil

3 Bay Leaves

Salt and pepper to taste


Preheat oven to 425 degrees. Pat the chicken dry with paper towels. In a small bowl mix salt, pepper, and chicken seasoning. Rub oil on the chicken, rub in spice mixture (covering all of the chicken), and set aside. In a mixing bowl place potatoes, thyme, bay leaves, salt and pepper to taste, butter, and onions. Toss ingredients to coat. Place 1 T. olive oil into a 12” cast iron skillet, place chicken in the center of the skillet, and place potato mixture around the chicken. Cook for 55-60 minutes or until potatoes are golden brown and chicken has an internal temperature of 160 degrees. Remove from oven and let rest for 10 minutes. Carve and serve.

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