Difficulty: Beginner Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins


Doesn’t this look beautiful? And it tasted scrumptious too!
 Melted butter, infused with minced garlic, chopped tarragon, lemon  ... such an amazing marinade.
The juices of the chicken as it cooks, mix with the marinade and infuses the skillet, crisping up the thinly sliced potatoes arranged around it.
This is a perfect roast for any family table. It makes a spectacular centre piece with so little effort. 
A little mention here for my trusty cast iron skillet which I found in a box about a year ago. I cleaned and oiled it to start using it again. Its a wonderful addition to any cook's collection of pots and pans. I have owned mine for 42 years and along the way it got packed away...I'm so glad it's back and it's here to stay !🌈🌈
Options: Vary the dressing, experimenting with herbs of your choice. 
You can make this dish entirely with potatoes. Just continue to arrange the potatoes in an overlapping fashion after rubbing the dressing on them, till the pan is full. Or why not arrange a nut roast in the middle?!


For the marinade

For the rest


  1. Pat your chicken dry, salt it generously inside and out & put it in the fridge for an hour. This process will help to tenderise it and crisp the skin.
    Now make the marinade. Melt the butter on gentle heat. Add the minced garlic, tarragon, lemon zest and lemon juice. Add plenty of salt& pepper. Mix and let the flavours infuse for a few minutes.
    You can prepare to this stage if you are prepping ahead and leave it in the fridge. Just heat gently to melt the butter when you are ready to use it. 
  2. Heat the oven to 200C. Brush your skillet with the olive oil and put it in the oven to heat through.
    Put the sliced potatoes in a bowl. Add about a third of the marinade and rub gently all over so all the pieces are coated. 
    Now take your hot skillet out and add a little of the marinade at the bottom to stop the chicken catching.
  3. Stuff the chicken with the half lemon remains and the halved onion. Tie the legs with string so it stays in place.
    Arrange the chicken in the skillet.  Pour/brush the marinade all over thoroughly. 
    Arrange the potatoes around the chicken in a overlapping design. Pour any remaining marinade over them. 
  4. Cook for an hour at 200c for a medium chicken. 
    Check half way and spoon some of the juices over the chicken. If it is burning, cover with a little foil and continue to roast. 
    Serve with a selection of your favourite vegetables - carrots, parsnips , green beans , spinach or broccoli.  
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