Crispy Roasted Chicken over Potatoes


I bought the Smitten Kitchen Cookbook, and let me tell you, I was blown away. The pictures are gorgeous, the recipes are unique, and the writing is both funny and informative. It is everything a cookbook should be. I read it, and then I defrosted trio of chicken quarters without having a plan for them. But once I realized that I had a lemon and some baby potatoes, I opted to adapt the cookbook’s recipe for flat-roasted chicken to suit them. It turned out to be the perfect weeknight meal- fast, healthy, and homey.


To make this chicken, preheat your oven to 450º F. Cut apart 3 chicken quarters, and then pat the legs and thighs dry. Place the chicken pieces in the center of a 12-inch cast iron skillet, and surround the  chicken with baby potatoes. Lightly drizzle only the potatoes with olive oil. Season everything with salt, black pepper, and dried thyme. Roast the chicken for approximately 45 minutes, or until it is fully cooked, rotating the pan half way through so that everything browns evenly. Then, squeeze the juice from a lemon over everything. The chicken skin will be delightfully crisp, and the potatoes will be lightly caramelized and tender. I sprinkled a ton of fresh pea shoots over my chicken and potatoes, but you can also serve them with any steamed, green vegetable. Eat and be happy.

This recipe was adapted from the Smitten Kitchen Cookbook’s flat roasted chicken with tiny potatoes.

Shopping list:

  • Chicken quarters- 3
  • Baby potatoes- enough to surround the chicken
  • Olive oil
  • Dried thyme
  • Salt and pepper
  • Lemon- 1
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Crispy Roasted Chicken over Potatoes — 14 Comments

  1. Yum!!! My favorite parts of the chicken, and chicken being one of my favorite
    Foods I’d love to make this dish right now, but alas, I don’t have a cast iron
    Skillet so—what do I do ??? If you can ship it to me packed with that
    Shippable ice, I’ll give you my address. I’m really hungry for it.


  2. I do not have a cast iron frying pan (must get one) but just bought a cast iron roaster so can I use that? It has higher sides than a frying pan but maybe it would work. I like breasts rather than the dark meat so may substitute one for a leg or thigh.

    • Any oven proof dish should work, but the heavier the better. The original recipe called for a whole chicken, so breasts should be just fine.

  3. Made this last night! Didn’t have the potatoes. did just the chicken in my turkey roaster pan, did great!! Tasted like fried chicken (only healthier)! Will be a go to recipe for me, Thanks!

    My best to you and the Stella girl

  4. I made this last night and it was amazing! Thanks for the great recipe… I asked my husband if he would like me to make it again, his response was ‘yes, preferably right now’
    thank you!

  5. This has become a huge staple in my family! When I can’t locate fingerling potatoes I just use baby red or chop up a russet. Turns out perfect every time! For a whole meal I just toss some frozen broccoli with sliced garlic and olive oil in a baking dish next to the cast iron and I have some roasted broccoli at the same time!

    • This recipe is a staple here too, and I also use whatever potatoes I have around. We think alike! But I’ll have to try that broccoli 🙂

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