Cast-Iron roast Chicken with patatas panaderas

After I don’t know how many months without having the chance to sit and write a worthy post, a tiny little thing that’s causing such a huge noise all around the world got me back to wordpress and blogging.

I hope you are all well and taking care of yourselves and your loved ones. In Spain the government declared the alarm status in the country, so we are not allow to exit our homes except to and fro a few destinations.

So now that I find myself with so much free time at hand, I decided to put to good use my new cast iron pan and share with you the menu for todays lunch at home. All ingredients are very easy to find.


The chicken it’s pretty straight forward: wash, dry and season inside and out with the spices mixture, add some butter under the skin and inside the bird.

Preheat oven to 425 ºF (230ºC) and put the empty skillet inside. When the oven reach its temperature, take very carefully the skillet out, add a bit of olive oil and place the chicken in it, then add a bit of olive oil over and put it back in the oven for about 60 minutes or until the juices run clear and/or until an instant-read thermometer inserted into the thickest part of breasts registers 155°F (70ºC). Let chicken rest in the pan at least 20 minutes before carving.


  • 1 whole chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Olive oil
  • 125 grams butter


Patatas panaderas

These potatoes are very traditional here in Spain, and a very useful side dish for any kind of meat. The will translate to english as “bakers potatoes” and some people say that it is because the potatoes are cut like a loaf of bread, but Im not quite sure about it.

All you will need is a large skillet, olive oil (it will depend on the size of your pan), one large onion, one green pepper, both julienne cut, salt and pepper and 4-5 potatoes, medium size.

First pour some olive oil into the pan about one finger high over medium heat, add the onion and give it a stir, the the green pepper and let them poach for a few minutes. Meanwhile peal, wash, pat dry, slice the potatoes and season with salt and pepper.

When the veggies are poached, add the potatoes and cook, stirring occasionally for about 20 minutes until soft and just a bit golden. And that’s it! you are ready to enjoy this Spanish staple dish.

Be safe.


4 Replies to “Cast-Iron roast Chicken with patatas panaderas”

  1. I saw your comment when I was visiting Mad Dog and had to pop over. It is so nice to hear from you once again. Just sorry it is because of the serious condition that is keeping you home. Your meal is one that will provide lots of comfort to those that try it.

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