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¾ pound small red bliss potatoes (about the size of a golf ball), halved

2 tablespoons Tuscan or Mediterranean blend of Sarah’s Sea Salt

2 cloves garlic, minced

2 tablespoons fresh lemon juice

3 ½ tablespoons extra-virgin olive oil

1 whole roasting chicken (about 4 pounds), preferably free-range &/or organic

2 medium onions, peeled and sliced into 1/3-inch-thick rings

5 to 6 small sprigs fresh rosemary


  1. Preheat the oven to 450 F.
  2. Place the potatoes in a small pot and cover them with cold water. Bring to a boil over medium-high heat and parboil until halfway cooked, 6 to 8 minutes. Remove from heat and drain in a colander.
  3. Meanwhile, in a small bowl stir together the Sarah’s Sea Salt, garlic, lemon juice, and olive oil. Smear 2/3 of the mixture evenly all over the chicken, both inside and outside. Heat a large cast-iron skillet over medium-high heat and then place the chicken in the skillet and sear it, as best you can, on all sides to brown the skin. Remove the chicken from the skillet. Scatter the onion rings over the bottom of the pan and then perch the chicken, breast-side facing up, on top of the onions. Place the potatoes around the chicken and drizzle them with the rest of seasoned olive oil mixture. Tuck the rosemary sprigs here and there between the potatoes.
  4. Place the skillet in the hot oven & roast the chicken until it is beautifully crisped & golden & the potatoes are tender, 25 to 35 minutes. The chicken is done when the breast registers between 160 & 165 F on an instant-read meat thermometer & the thigh 180 to 185 F. Let the chicken rest for 10 minutes before carving & serving with the           pan-roasted onions and potatoes.