Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

  • Start Here
  • The Blog
  • Thyroid Disease
  • Recipes
  • Cookbooks
    • The Grain-Free Family Table
    • Deliciously Organic
  • Supplements
  • The Shop
    • Cart
    • Checkout
    • My Account
  • Members Only:
  • Weekly Meal Plan Subscription
  • Thyroid Support and Health Course
  • Adrenal Balance Program

December 5, 2018

Cast Iron Roast Chicken with Potatoes (Grain-Free)

454 shares
  • Share
  • Tweet
Jump to Recipe

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! 

Print

Cast Iron Roast Chicken with Potatoes (Grain-Free)

Print Recipe
Pin Recipe

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

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler

Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 11 Comments

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Homemade Cherry Pie Filling11 Most Popular Slow Cooker RecipesHomemade Sausage Recipe

11 Comments

  1. Lea

    December 5, 2018 at 3:38 pm

    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

      December 7, 2018 at 11:32 am

      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
      • Lea

        December 8, 2018 at 4:04 pm

        Thank you so much Carrie for answering, I did not understand that!!! Wow, so good to know.
        to Lea" aria-label='Reply to this comment to Lea'>Reply to this comment
      • Pam

        December 16, 2018 at 7:26 am

        Wow, Carrie! I’ve often saved the “grease” after I’ve fried bacon, but never referred or thought of it as “lard”. I feel newly educated. :) My questions on this... can you continue to add the lard to the same jar, over and over again, or should each batch be saved into separate containers for shelf-life purposes. Also, how long will the last? Lastly... refrigerate or not refrigerate? It’s just my husband and I, so not sure how quickly I’d use it up. Thanks so much! On a side note, I was going to ask the same question that Lea did about the avocado oil. I’ve been using it for roasting veggies instead of olive oil because the bottle states “good for high heat”. Jeez... it can really get confusing, can’t it? Thanks for the clarification !
        to Pam" aria-label='Reply to this comment to Pam'>Reply to this comment
        • Joli

          April 15, 2021 at 2:40 pm

          I was going to ask the EXACT same question as Lea! I can buy a big jug of Chosen Foods Avocado oil at Costco here, and yes, it is cheaper than ghee or Lard, etc. The Avocado oil I buy says on the label “High Heat 500 degrees”.
          to Joli" aria-label='Reply to this comment to Joli'>Reply to this comment
        • Sandy

          September 22, 2021 at 3:42 pm

          I have always refrigerated my leftover bacon grease. I add to the same jar until full, but I use a jar smaller than a mason jar and if too long before the next batch of bacon/grease I would probably start a new jar. I use it for frying eggs, potatoes, etc. so I use it fairly rapidly, but it takes a few months.
          to Sandy" aria-label='Reply to this comment to Sandy'>Reply to this comment
  2. Erica Lea | Buttered Side Up

    December 19, 2018 at 2:50 pm

    Love the idea of using duck fat for this! Those potatoes are so pretty. ?
    to Erica Lea | Buttered Side Up" aria-label='Reply to this comment to Erica Lea | Buttered Side Up'>Reply to this comment
  3. Nancy Alemany

    September 22, 2021 at 4:05 pm

    What size chicken do you typically use? 45 mi it’s seems like a very short period of time.
    to Nancy Alemany" aria-label='Reply to this comment to Nancy Alemany'>Reply to this comment
    • Joy

      March 21, 2022 at 1:27 am

      I agree! I always do a 4lb and it takes almost 1.5 hours. I'm confused on the cook time for this recipe...
      to Joy" aria-label='Reply to this comment to Joy'>Reply to this comment
  4. Lore Murdock

    October 20, 2021 at 8:31 pm

    I made this last night and it was PERFECT. I used Brussel sprouts and carrots instead of potatoes and it was all done in 45 min. Thank you!
    to Lore Murdock" aria-label='Reply to this comment to Lore Murdock'>Reply to this comment
    • Deliciously Organic

      October 25, 2021 at 4:07 pm

      So glad you enjoyed it!!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • About
  • Contact
  • Privacy
  • Terms

Subscribe Now & Receive My

Top 50 Tips and Resources to
Support Your Thyroid

Download the List

How I Reversed Hashimoto’s Disease with Diet, Detox and Lifestyle

Grain-Free Family Table Widget

Favorites

The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

How to Make and Use Castor Oil Packs

Graves’ Disease: The Cause, Symptoms, Labs and First Steps to Take

15 Flavored Water Recipes

The Best Vitamins and Supplements for Optimal Health

  • Home
  • Blog
  • About
  • Shop
  • Contact
  • Privacy Policy
  • Terms of Use

All content copyright © 2023 Deliciously Organic  •  All Rights Reserved  •  Site Design by Emily White Designs