Skillet Roast Cicken & Potatoes

Emma prepared dinner the other night, and it was one of the best meals we've had in a long time! She slightly adapted the recipe from the Feb/Mar 2014 Cook's Country magazine.

3 T. olive oil
2 t. minced fresh thyme
1 1/2 t. smoked paprika
1 1/2 t. grated lemon zest
Salt & pepper
1 whole chicken
2 lbs. Yukon gold potatoes, peeled and sliced 1" thick rounds.

Preheat oven to 400 degrees. Combine 2 T. oil, thyme, paprika, zest, 1 t. salt and 1/2 t. pepper. Pat chicken dry and rub oil mixture all over chicken and underneath skin of breast. Truss chicken.

Toss potatoes with remaining oil, 1 1/2 t. salt and 1/2 t.  pepper. Arrange potatoes, flat sides down, in single layer in oven safe nonstick skillet. Place skillet over medium heat and cook potatoes, without moving them, until brown on bottom, 7 to 9 minutes (do not flip).

Place chicken, breast side up, on top of potatoes and transfer skillet to oven. Roast until breast registers 160 degrees and thighs 175 degrees. 60-75 minutes or so. Tent loosely with foil and let rest for 10 minutes.

If you want the complete experience, make this soft & sweet buttermilk honey bread and your favorite veg.

Heaven!