When I first started to cook I was pretty intimidated by the idea of roasting a whole chicken. I guess it was the whole bird thing. It just seemed like something only an experienced cook could pull off. In truth it's so easy! I even consider it one of my weeknight go-to meals. It's comforting and homey without being heavy, which is key during these hot summer days.
This particular recipe goes a step further and includes the potatoes in the same roasting pan. As I'm sure you guessed from the title of the recipe, they are the real star of the show. All the chicken juices drip into them and they get brown and crispy on the outside. Yum! Just throw some asparagus (or other veggie) in the oven for the last bit and you have a complete meal that took a handful of minutes to prepare.
Potatoes that Taste Better than the Chicken
Adapted from Martha Stewart & Jean-Georges Vongerichten
6 T unsalted butter
6 T grapeseed oil
2 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
1 whole chicken (2 1/2 - 3 lbs), wings removed
salt and pepper
4 sprigs rosemary
4 sprigs thyme
1 head of garlic, halved crosswise
fleur de sel
- Heat oven to 450 degrees.
- Butter a medium roasting pan (I used a cast iron skillet) with 3 T each of butter and grapeseed oil.
- Place potatoes in pan in a single layer.
- Rub chicken with remaining butter and oil.
- Season chicken inside and our with salt and pepper.
- Place rosemary, thyme and garlic inside cavity. Tie legs together with twine.
- Place chicken on top of potatoes on one of its sides.
- Put in oven to roast for 20 minutes, then turn to other side and roast for 20 minutes more.
- Turn chicken breast side up and roast until internal temp is 165 degrees (10-20 minutes more).
- Carve chicken in pan so that all the yummy juices get into the potatoes.
- Sprinkle with fleur de sel.