Tarragon Skillet Chicken and Potatoes

WITH PERDUE® HARVESTLAND® WHOLE CHICKEN WITH GIBLETS
Contributor

Warm up with this comforting chicken skillet.

5
Servings
126
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.

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Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
12mg
4%
Carbohydrate, by difference
9g
7%
Protein
6g
13%
Vitamin A, RAE
17µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
33mg
3%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
4mg
1%
Sodium, Na
194mg
13%
Water
6g
0%

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.