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Cast Iron Roast Chicken with Potatoes (Grain-Free)

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There’s nothing more simple than a Cast Iron Roast Chicken! The meal is good for any night of the week and is very easy to make.

Cast Iron Roast Chicken with Potatoes (Grain-Free)

Chicken and potatoes are a huge favorite, so I often make this with potatoes and then serve the dish with a salad or other vegetable on the side. If you’d like, you can substitute the potatoes for other vegetables, such as onions, root vegetables, broccoli, etc. 

I recommend using a saturated fat that can withstand higher temperatures, such as ghee, lard, tallow, or duck fat. While fats such as butter and avocado oil are popular for cooking, I don’t recommend using them at high heats because they can oxidize and create free radicals that are harmful for the cells of the body.

And, if you’d like to take the flavors up a notch, you can swap out the sea salt and pepper for Herbamare or an organic cajun seasoning blend. Enjoy! 

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Cast Iron Roast Chicken with Potatoes (Grain-Free)

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Ingredients

  • 1 whole organic chicken, 3-4 pounds
  • 2 tablespoons ghee or duck fat, melted
  • 6 medium Yukon potatoes, sliced thin
  • Celtic sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425ºF and adjust the rack to the middle position. Place the chicken in a 12-inch cast iron skillet. Using a pastry brush, brush about 1 tablespoon of the ghee over the chicken.
  2. Place the potatoes in a large bowl and toss with the remaining ghee and then place the potatoes in the skillet around the chicken. Season everything with sea salt and freshly ground black pepper.
  3. Roast for 45 minutes, until skin on chicken is golden brown and when a meat thermometer is inserted into the chicken it registers 165ºF.
  4. Carefully, transfer the chicken to a cutting board, and then put the skillet with the potatoes back in the oven. Tent the chicken with foil and let it rest for 20 minutes, while the potatoes continue to roast. After 20 minutes, remove the potatoes, carve the chicken and serve.

Nutrition

  • Serving Size: 1

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Photo Credit: Becky Winkler

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11 Comments

  1. Lea

    Carrie, I thought it was true the avocado was safe for temperatures up to 500°? Can you verify this? Or explain why if it’s true it’s not a good fit for this recipe? For a family our size, it is too expensive to buy tallow, lard, and duck fat that is holistically produced. Therefore I use a lot of avocado oil, and have gotten multiple friends and family to switch over to using it. I also buy grass fed butter. I value your opinion !!!!
    to Lea" aria-label='Reply to this comment to Lea'>Reply to this comment

    • Deliciously Organic

      Avocado oil is high in monounsaturated fatty acids, very similar in fatty acid profile to olive oil. It can be used for low-heat cooking, but it's not a good option for high heats like for roasting or frying because it will oxidize resulting in free radical production. Free radicals damage the cells of the body, so it's best to stay away from them. This is why I always recommend only cooking at high heats with stable saturated fats such as ghee, lard, tallow, etc. I'm honestly surprised that raw organic avocado oil is cheaper than lard or ghee where you live. Kinda crazy how the prices can fluctuate so much based on where you live! One of my favorite "hacks" is to purchase pastured bacon straight from the farm and then collect the lard after cooking. I can't tell you how many mason jars I've filled with lard to use for later cooking! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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