Tarragon Skillet Chicken and Potatoes

Contributor
A delicious one-skillet meal
Tarragon Skillet Chicken and Potatoes

Warm up with this comforting chicken skillet.

Ready in
75 m
5
Servings
527
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Perdue Harvestland Whole Chicken With Giblets
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Fresh tarragon
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 1 Pound Baby new potatoes, halved
  • 2 Small onions, cut into eighths

Directions

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

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. Carefully place the chicken, breast side up, in the hot skillet. Surround it with the potatoes and onions.

Roast: Return the skillet to the oven and roast for 15 minutes at 425 degrees F. After 15 minutes, turn the oven temperature down to 370 degrees 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 degrees 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.

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.

Tarragon Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Tarragon Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
33g
51%
Sugar
2g
N/A
Saturated Fat
9g
44%
Cholesterol
138mg
46%
Protein
37g
73%
Carbs
19g
6%
Vitamin A
77µg
9%
Vitamin B12
0.6µg
9.5%
Vitamin B6
1mg
48.1%
Vitamin C
23mg
39%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
7%
Vitamin K
8µg
10%
Calcium
47mg
5%
Fiber
3g
10%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
3mg
15%
Magnesium
63mg
16%
Monounsaturated
15g
N/A
Niacin (B3)
14mg
68%
Phosphorus
333mg
48%
Polyunsaturated
7g
N/A
Potassium
794mg
23%
Riboflavin (B2)
0.3mg
15.7%
Sodium
368mg
15%
Thiamin (B1)
0.2mg
13.2%
Trans
0.2g
N/A
Zinc
3mg
18%

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