Skillet Roast Chicken - an easy one-pan dish inspired by markets in Paris скачать в хорошем качестве

Skillet Roast Chicken - an easy one-pan dish inspired by markets in Paris

There are markets in Paris that have large rotisserie ovens out on the sidewalk that are filled with juicy chickens rotating and roasting away with pans of potatoes and other vegetables underneath catching all the drippings and cooking with the chicken. The aromas and flavors are heavenly! This recipe is a variation on that idea and can be scaled up or down depending on the number of people. 1 large/2 small onion, sliced 4-5 potatoes (Yukon gold, yellow or redskins are best) 1 TBSP butter in small slivers or cubes 5-6 chicken thighs, bone-in and skin-on Assorted seasonings: salt, pepper, seasoned salt, Herbes de Provence or your favorite seasoning blend Pre-heat oven to 400 degrees. In a 10-inch cast iron skillet (or any other oven safe skillet), place the sliced onions on bottom of skillet. Season onions with salt and pepper. Slice potatoes in thin slices 1/8 to 1/4 inch thick. Layer the potatoes on top of the onions, slightly overlapping in a circular pattern. Season top of potatoes with salt and pepper, Herbes de Provence or use your favorite all-purpose seasoning blend. Dot top of potatoes with slivers of butter. Trim any excess skin off chicken thighs. Place thighs on top of potatoes - they should cover the potatoes (it's okay if there are a few open spots). Season top skins of thighs with seasoned salt and pepper. Place in center of 400 degree oven and roast for 1 hour or until chicken skins are crispy and potatoes are fork tender. Remove from oven and allow to cool for 5-10 minutes. Serve with a salad or green vegetable. Explore my website: https://cavalcadeoffood.com/ Send me a letter: Cavalcade Studios P.O. Box 124 Croswell, MI 48422 #chicken #cavalcadeoffood #roastchicken #french #recipe #recipes #easyrecipe #homemade #poulet #pouletroti #cooking #cookingchannel #cookingvideo #cookingathome