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Skillet Chicken and potatoes with lemon, rosemary, and honey glaze

  • Author: Kelly Cahoon

Description

If everything can “taste like chicken”, make your chicken taste freaking amazing. I make a ton of chicken at my house, and I can honestly say that this is one of my favorite recipes. (My 3 year old eats this like a champ!) You can make it using things you probably already have, so its perfect for a last minute dish.

Scale

Ingredients

  • 1 Small fryer chicken, skin on and spatchcocked (spine removed)
  • 10 Large Red potatoes, sliced into thick “fries”
  • 1/2 Red onion, sliced into cubes
  • 2 Lemons, sliced into wedges
  • 1/2 cup (1 stick) Butter, room temp
  • 1/2 cup White Grape juice
  • 1/2 cup Chicken Stock
  • 3 cloves Garlic, minced
  • 1 Packet Onion Soup Mix
  • 1 t Flake salt
  • 1/3 t Pepper
  • 1/4 cup Honey
  • 4 Springs rosemary, fresh
  • 2 T EVOO
  • Nonstick spray

Instructions

  1. Preheat your smoker to (425F) (I used Cherry wood) * You CAN do this in your oven, but its better on the grill
  2. Spritz the bottom of your pan with nonstick spray. Combine the prepared potatoes, onions, garlic,1/3 of the onion soup packet, and olive oil in the base of your Cast iron skillet. Make a space in the middle for the spatchcocked chicken. Your pan needs to be big enough to have the veggies not be TOO stacked on top of each other. If you don’t have a giant skillet, you can use a sheet pan!
  3. After spatchcocking your chicken, very carefully use your fingers to separate the skin from the meat in the beasts and thighs to create “pockets”. Pat very dry with a paper towel.
  4. Spread butter on top of the meat under the skin on the breast and thighs, and on TOP of the skin of the rest of the bird. Use 1/3 of the butter under the skin and the rest over the skin. Sprinkle the rest of the onion soup packet over the entire surface (the bottom and top)
  5. Place the chicken in the center of the skillet with the veggies then sprinkle the whole thing with the pepper and half of the salt. Place on the lowest rack of your preheated smoker.
  6. After about 20 minutes or when the potatoes on the edges and base have started to turn golden, add the grape juice and chicken stock to the pan. Be careful not to pour the liquid OVER the chicken.
  7. Cook for an additional 30 minutes or until the internal temp reaches (155F). Drizzle the honey over the chicken (and a little over the potatoes if you want to get crazy) and cook for an additional 4-5 minutes or an internal temp of (165F). If you need more liquid, add it at any point.
  8. Remove the skillet from the grill and sprinkle the rest of the flake salt over the top of the chicken.

    * If you want the pan sauce to serve separately, just remove the chicken from the pan and strain the remaining veggies and sauce with a sieve. Place the potatoes and onions back into the base of the pan, top with the chicken, and serve the sauce in a gravy boat.

    The chicken turns out beautifully and the flavor is SO SO good. Enjoy!

Find it online: https://chefkellycahoon.com/skillet-chicken-and-potatoes-with-lemon-rosemary-and-honey-glaze/