Cast-Iron Roast Chicken With Crispy Potatoes

Its not bad but it wasn't anything special either. Do slice the potatoes very thin and use enough of them or else they end up tough and dehydrated instead of crispy. I would also add more seasoning, some salt and thyme just didn't cut it for us.

the potatoes are to die for - add as many as possible

3 russet potatoes, add minced garlic. Gravy: Remove chicken and potatoes. medium heat, bring juice's to boil/sizzle, add a diced shallot and 1 TBSP of butter. cook till shallots are soft and beginning to brown, 2-4 minutes. Add 1-2 tbsp of flour, stirring well until dissolved, then let cook 1-2 minutes. stir in 1 Cup of chicken stock, 1/4 cup of sherry ( or stock), and a TBSP of sherry vinegar or lemon juice. Add thyme sprigs and fresh pepper, stir well until gravy thickens and is smooth. Reduce heat to low, Simmer for a few Minutes. add salt and pepper to taste. Add a squeeze of fresh lemon juice from a wedge if something feels missing.