Cast Iron Roasted Chicken and Potatoes
Roasting a whole chicken for dinner is one of the easiest meals you can make. Leftover roasted chicken can then be used the following days for salads, soups, or grain bowls. The leftover bones and skin can be used to make a delicious bone broth. Serve roasted chicken and potatoes with steamed kale or green beans for an easy, nourishing family meal.
Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.
4½ pounds whole chicken rinsed and patted dry
2 pounds baby red pototoes
3 tablespoons extra virgin olive oil
1 teaspoons sea salt
½ teaspoons black pepper