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Crispy skillet potatoes with roast chicken and lemon

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

These skillet potatoes are as crispy as they come. Served with roast chicken, this tasty dish is sure to be a household favourite.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time25 minutes, + 10 mins resting time
Crispy skillet potatoes and chicken in the pan


  • 1 small brown onion
  • 1kg Red Royale potatoes, very thinly sliced
  • 1 cup (250ml) chicken stock, heated
  • 1 lemon
  • 1.4kg Coles RSPCA Approved Australian Whole Chicken
  • 1/2 bunch thyme, finely chopped
  • 2 bunches baby broccoli, halved lengthways

Lemon & herb butter

  • 80g butter, softened
  • 3 garlic cloves, finely chopped
  • 1 1/2 tbs finely chopped thyme
  • 1 lemon, rind finely grated

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. To make the lemon and herb butter, combine butter, garlic, thyme and lemon rind in a bowl.
  2. Step 2

    Thinly slice half the onion. Place in a large bowl with the potato. Season. Toss to combine. Arrange potato mixture in a large ovenproof frying pan, overlapping slightly. Pour hot stock over the potato mixture. Spoon over one-quarter of the lemon and herb butter. Roast for 30 mins or until the potato begins to soften.
  3. Step 3

    Coarsely chop the remaining onion. Use a vegetable peeler to peel strips of rind from lemon, avoiding white pith. Juice the lemon. Pat chicken dry with paper towel. Place the chopped onion, thyme and lemon peel in the cavity. Use kitchen string to tie the legs together. Rub the remaining lemon and herb butter all over chicken to coat. Arrange the chicken on top of the potato. Roast for 1-1¼ hours or until chicken is golden brown and juices run clear when the thickest part of the thigh is pierced with a skewer. Drizzle with half the lemon juice. Rest for 10 mins.
  4. Step 4

    Meanwhile, place baby broccoli in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 mins. Drain. Drizzle with remaining lemon juice.
  5. Step 5

    Serve the chicken and potato with the baby broccoli.

    Serve with thyme sprigs

Nutrition Information

Per Serve

Energy: 2041kJ/488 Cals (23%)

Protein: 30g (30%)

Fat: 29g (41%)

Sat fat: 13g (54%)

Carb: 23g (7%)

Sugar: 4g (4%)

Fibre: 8g (27%)

Sodium: 354mg (18%)