Ashley shows you how to make the classic combination of chicken and potatoes weeknight-friendly by using an everyday 12-inch nonstick skillet.
Get the recipe for One-Pan Roast Chicken and Potatoes:
Buy our winning chef’s knife:
Buy our winning rasp grater:
Buy our winning non-stick skillet:
Buy our winning peeler:
Buy our winning instant-read thermometer:
Follow Ashley on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
46 Comments
Leave a Reply
You must be logged in to post a comment.
This looks amazing! This can become so many different meals as well.
You compost those yummy potato skins and their paper towel! The meal looks soooooo goooood! Thanks!
Just made this–sorta–and my kids loved it. I didn't have time to bake it, so I browned the (boneless skinless) thigh pieces first, while microwaving the potato slices. I removed the chicken and tossed the potatoes in the shmaltz, then put the chicken back on top. My 12yo sous chef cut the slices thin, (my bad) so we pan fried them, stirring every few minutes until tender and brown.
It looks good and i want to try it, but for some of us, this would not be an easy weeknite meal. I work til 6pm and not home til almost 7pm This will make a good thing to make on the weekend with my daughter. Thank you, it looks delicious!
I made this tonight, and wow. It's phenomenal. Just stopped by to upvote and comment to pay you back for it.
Ashley is the bestttttt
Look delicious must try 👍
Lots of comments abt the chicken being undercooked. Don't thighs usually need more cooking time than the breast (which was thoroughly cooked, per temp and appearance?) Personally, I don't get too worked up abt a little bit of pink at the joints, as long as the rest of the meat is cooked.
When the legs were cut off from the chicken, there was still a raw look at the joint … not cooked long enough I think!! … other than that, the recipe and method is nice and simple. Can be done with just chicken legs, seasoned an placed on the bed of potatoes for smaller portioning.
Looks absolutely delicious! I'll have to size it down but I'm definitely going to give this a try!
I made this tonight, delicious! I used tarrago instead of thyme though.
Chicken needed a bit longer in the oven…
Funny – awesome – great. Super fan here!
I’m sorry. Breasts to 165 before carryover is a crime.
Looks great as always! 🙂
I'll take a thigh and leg Thanks !!!
Is it just me, or is there blood still showing? 🤔
Does anyone else think this chicken is not cooked enough? Too much red for my liking.
Won't the chicken breast completely dry out at 165 degrees?
Ha! Very smiley video, funny and TALENTED chef … oh, and love the recipe! You're a Natural Teacher.
This is a great recipe. The chicken looked underdone to me, though.
Weeknight Roast Chicken or Cast Iron Baked Chicken – I guess that puts me on Team Bryan Roof! 🤔🙂🐓
Although lately I've been just buying packages of drumsticks and using the spice rub plus dried thyme from the Cast Iron Chicken recipe (or variations with smoked paprika and different chili powders) and chucking them in my air fryer. Done in less than 20 minutes and even the cold leftovers are delicious! 🍗🍗🍗🍗
Always 30 minutes per kilo and the veg in the pan the last half hour.
I have a spreadsheet which computes when the veg go in.
I know you checked the temp but that chicken really doesn't look cooked, I'd never serve poultry so pink. Otherwise the recipe looks delicious an the potatoes- yummy!
Ashley's always servin' up something good!
Love the recipe. Question, can I make this using cut up chicken instead of whole chicken .
The 165 temp is for sea level only. If you are at a higher elevation, you need to have a higher temp.
You threw the potato peelings in the garbage?!?! Is no ATK employee a gardener or hen owner? I guess ATK dumps a ton of such potential compost and chicken treats in the garbage everyday.😢😢
Well seasoned chicken
This was a good, good, good video/tutorial 😏👍👌 🍽🍗.
This looks amazing and so easy to prep. All cooked in one pan. Perfect weeknight meal with a steamed vegetable.
Basics ohhh but soooooo good
Why would the light and dark meat come to different temperatures at the same time?
I would place (not stuff) a couple of onion and lemon wedges and a few garlic cloves in the bird's cavity.
I would also cook it a bit longer. I don't care what the thermometer says, it looks undercooked!
Thanks for the recipe. I would love to see a "How to" video on peeling potatoes with that peeler. For some reason I keep losing fingertips. I finally gave up and purchased the knife safe gloves to use for peeling potatoes with that peeler.
I have that pepper grinder. I think it's fantastic. The coarse grind is my kind of course, and the fine, ditto. IIRC, it isn't your best or best buy?
No Garlic?
Can people eat without garlic??? 🙂
Raw
That was easy!
looks so yummy, thanks
Greetings ATK
Salutations from California 😋
I like your recipe…although I’m not a fan of Paprika, beyond that it makes things look good, I don’t like how it tastes. I guess I’m just an old fashioned Midwest girl, and make it like my Momma did…with a few additions. Butter Mr. Chicken, put some salt and a little pepper on him, rub it in. My additions to her recipe is to rough chop an onion, a lemon, and some garlic cloves and stuff that in his inner section. Put it in the cast iron skillet, in the oven, a little oil in the skillet, a little tin foil “tent” when needed…and then gravy from the drippings and mashed potatoes. The potatoes look fantastic, but I can’t imagine having a baked chicken without mashed potatoes and homemade gravy! I will have to try those potatoes…who doesn’t want more potatoes?! Also, I have very few friends whose mothers’ cooked with them and taught them. Most just do the boneless skinless chicken breasts, and have no idea what to do with a whole chicken. It’s really simple and easy…and way, way cheaper! It also tastes so much better, and left overs can be made into all sorts of stuff. I love buying a 4-5 lb whole frying chicken for maybe $6? And seeing boring, tasteless boneless skinless chicken breasts being 3-4$ a pound. Also, leftover bones can be boiled easily into bone broth. That’s easy to freeze and pull out to use for flavor in other dishes. The paprika does make your chicken look prettier than mine, lol…I just hate how it tastes! Oh, the lemon idea I will definitely try..fresh lemon juice on baked or boiled red potatoes is fantastic.
Generally cooking for 2 one of which is elderly with very small appetite so: always just half a chicken. Generally make a compound butter with herbs & salt & put that all under the skin. Just a very little EVOO & then S&P on the top of the skin and on the exposed ‘inside.’ Roast, often with tiny potatoes, @450*F for 30+ minutes until thermometer says thigh area is done. Always eat the leg, thigh & wing and then we have wonderful leftover flavorful moist breast meat for sandwiches or chicken salad or…….
You forgot the most important ingredient. CAST IRON SKILLET!
looks amazing
She so funny talking to the chicken ha ha