Perdue
Tarragon Skillet Chicken And Potatoes
ADD YOUR COMMENT
"Can't wait to try this."
Comment Kevin Walters
"What is the point to roasting the chicken in a skillet? Does it cook or taste better?"
Comment June
"Looks good!!"
Comment Anita
"I just love this receipe....and love my iron skillet, and the two pair beautifully. The flavor is wonderful and the potatoes and onions come out just right.... Thank you for this....!!!!!!"
Comment Carleen Allen
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

Tarragon Skillet Chicken And Potatoes

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
2 tbsp. olive oil
2 tbsp. fresh tarragon (or 1 tablespoon dried)
1/2 tsp. salt
1/4 tsp. black pepper
1 pound baby new potatoes, halved
2 small onions, cut into 8ths
Step One

Tarragon Skillet Chicken And Potatoes

Time make it in:

WITH PERDUE® OVEN STUFFER® Whole Chicken

Serves 5 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 23g 35%
Saturated Fat 5g 25%
Cholesterol 100mg 33%
Sodium 330mg 14%
Total Carbs 21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 23g
Vitamin A 15%
Vitamin C 25%
Calcium 4%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 380
  • Protein 23g
  • Sodium 330mg
  • Sat.Fat 5g
  • Sugar 3g

Tarragon Skillet Chicken And Potatoes

ingredients

Ingredients

1 PERDUE® OVEN STUFFER® Whole Chicken
2 tbsp. olive oil
2 tbsp. fresh tarragon (or 1 tablespoon dried)
1/2 tsp. salt
1/4 tsp. black pepper
1 pound baby new potatoes, halved
2 small onions, cut into 8ths
ingredients

Step one: Pre-heat

Place a cast iron skillet in a cold oven. Pre-heat the oven to 425°F. While the oven heats up, season the chicken.

TIP: Pre-heating the cast iron skillet helps to sear the bottom of the chicken as it roasts. This keeps the chicken moist and juicy. Cooking in a skillet ensures that the potatoes can roast in the chicken juices, making them tender and flavorful as well as golden and crispy.

ingredients

Step two: Season

Season the chicken, inside and out, with 1 tablespoon of olive oil, the tarragon, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss the potatoes and onions with the remaining olive oil, salt and pepper. When the oven comes to temperature, remove the skillet. After you remove the hot skillet from the oven, carefully place the chicken, breast side up, in the hot skillet. Surround it with the potatoes and onions.

TIP: Roasting the potatoes with the chicken juices makes them tender and flavorful and the small amount of chicken fat makes the potatoes golden and crispy. When the chicken is cooked and the potatoes are tender, remove the vegetables, tilt the chicken to check that the juices are clear. Drain chicken juices into the skillet. There should be just enough juices to serve au jus or make a pan sauce.

How to: Seasoning
ingredients

Step three: Roast

Return the skillet to the oven and roast for 15 minutes at 425°F. After 15 minutes, turn the oven temperature down to 370°F and continue roasting for another 45 minutes, until the potatoes are tender, the chicken juices run clear, the legs move easily when wiggled and a meat thermometer inserted into the thickest part of a thigh registers 170°F.

TIP: You can find all kinds of gourmet new potatoes at your local supermarket today. Try using baby Yukon Gold, Peruvian blue, or fingerling potatoes.

How to: Roasting
ingredients

Step four: Serve

Remove the chicken and potatoes from the skillet and let it rest for 3 to 4 minutes before carving. Reduce the pan juices until slightly thickened and serve alongside.

TIP: You can also thicken your pan juices with 2 teaspoons of corn starch mixed with 2 tablespoons water. Add to your pan juices and bring it to a boil. Simmer until the desired thickness is reached.

TA DA!

Tarragon Skillet Chicken And Potatoes

Add a Comment