Not everyone goes out for Valentine’s Day. Some of us still like to whip something up to impress our valentine and also to have the meal WE want without the wait of a restaurant. Voila. This is a delicious recipe that could be served with a salad, and run by your favorite bakery for a small treat (or large — no judgment from us).
Cast-Iron Roast Chicken with Crispy Potatoes Recipe
Adapted from Bon Appetit
1 3½–4-pound whole chicken
1 ½ tsp. Kosher salt
2 pounds russet potatoes, scrubbed, thinly sliced crosswise
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
3 tablespoons olive oil, divided
Freshly ground black pepper
Pat chicken dry with paper towels and season generously with salt, inside and out. Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12-inch cast-iron skillet or 3-quart enameled cast-iron baking dish on rack. Preheat oven to 425 degrees.
Meanwhile, toss potatoes, butter, thyme and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155 degrees, 50 to 60 minutes (temperature will climb to 165 degrees as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Transfer chicken to a cutting board and carve. Serve with potatoes.