Rating: 3.5 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4

Sear a whole chicken in cast iron and you'll have one juicy, crispy bird. New potatoes absorb the tasty drippings as it roasts.

Recipe by Chadwick Boyd
Source: Better Homes and Gardens

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Recipe Summary

hands-on:
20 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and black pepper; set aside. Pat chicken dry; season with salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back.

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  • Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet; heat 30 seconds. Place chicken breast side down in the skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.

  • Scatter potatoes around chicken. Pour the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175°F, stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove skillet from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving.

Nutrition Facts

503 calories; fat 32g; cholesterol 134mg; saturated fat 8g; carbohydrates 15g; mono fat 13g; poly fat 8g; insoluble fiber 2g; sugars 3g; protein 36g; vitamin a 305.5IU; vitamin c 11.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 10.8mg; vitamin b6 0.7mg; folate 24.8mcg; vitamin b12 0.4mcg; sodium 652mg; potassium 614mg; calcium 36mg; iron 2.2mg.
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