Skillet-Roast Chicken

• 1 Organic chicken
• 1 Shallot, peeled and split
• 3 Garlic cloves, peeled
• 3 sprigs fresh Thyme
• 2 sprigs Tarragon
• 1 Slice of lemon
• Salt and pepper
• 5 Red potatoes
• 1 Lemon's juice
• 1 cup Water

1. Preheat oven to 450'F.
2. Place shallot, herbs, lemon and some salt and fresh black pepper in cavity of chicken.
3. Slice potatoes into rounds, not too thin or thick and lay in the bottom of a cast iron skillet.
4. Place chicken on top of potatoes.
5. Tuck garlic cloves under chicken.
6. Squeeze the lemon's juice over the chicken, and season it liberally with salt and pepper.
7. Pour the water into the pan. This helps turn the potatoes creamy and forms a wonderful pan juice.
8. Put into the hot oven and roast for about an hour and twenty minutes. Turn the heat down to 425 after 45 minutes. No basting is called for: the skin will be perfectly brown and crisp.
9. Allow to rest for ten minutes before carving.

chicken, shallot, garlic, thyme, tarragon, lemon, salt, red potatoes, s juice, water

Taken from food52.com/recipes/4221-skillet-roast-chicken (may not work)