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Roasted Chicken and Potatoes with Olives and Oregano
An oven-safe skillet offers two advantages for roasting a whole chicken. First, the low sides means better heat circulation around the bird, which results in good browning. Second, when the chicken is done, the pan can go directly onto the stovetop so that the drippings are easily reduced. We also add fingerling potatoes to the skillet, so main dish and side cook together. Keep in mind that the skillet’s handle will be hot when the pan is removed from the oven and while on the stovetop.
4
Servings
1¾ hours
15 minutes active
Ingredients
-
2
pounds fingerling potatoes
-
2
lemons, halved
Reviews
June 20, 2022
Good summery flavors
I made this as written, but added chicken stock at the sauce stage to increase the volume, then reduced it a bit and stirred in 1 T cornstarch, rather than evaporating out the liquid. I was afraid 1/2 cup of minced calamata olives would be overpowering, but the sauce was mellow. If you don't care for the intensity of fresh oregano, just add some of the roasted leaves from the sprigs back into the sauce.
January 5, 2025
Good but less time
This was an easy and delicious dish. The only thing I’ll say is that I cooked it for about half the time. There is simply no way it could’ve gone for another 40 minutes. When I pulled it out after 50 mins the temp was way above 165.
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OMG! The potatoes are so good!