Cast Iron Chicken and Potatoes

Enjoy savory rotisserie chicken, coated in a fresh basil, thyme and olive oil blend. Heat in a cast iron skillet and serve with homemade seasoned potatoes smothered with a rich mushroom sauce.



Rotisserie chicken, from the deli, diced or shredded

3 Tbsp.


1 tsp.

Thyme, fresh, chopped

2 Tbsp.

Olive oil


Golden potatoes, cut into wedges

1 oz.

Mushroom gravy packet, prepared as directed


  1. Place cast iron skillet in oven and preheat oven to 425° Fahrenheit.

  2. Toss the potato wedges in olive oil and season with salt and pepper. Carefully remove the hot skillet and add the seasoned potatoes. Roast the potatoes in oven for about 20 minutes or until fork-tender and golden brown.

  3. While potatoes are cooking heat the mushroom gravy in a small sauce pan over medium heat until it starts to simmer. Set aside and keep warm.

  4. Carefully remove the skillet and add butter, thyme and chicken. Return to oven for another 5-8 minutes or until the chicken is hot.

  5. Pour gravy over chicken and serve.