Roast Chicken With Potatoes

Roast Chicken With Potatoes copy There’s something about a whole roasted chicken that says simplicity and special occasion at the same time. With minimum effort, you can have a gloriously crisp skinned, juicy bird to serve to your family for dinner.

To make the roast chicken extra special, I place flavored butter under the skin and as the chicken bakes, the aromatic butter with garlic, lemon and herbs soaks into the meat and flavors the bird all the way through.

If you know me, you know I’ll add potatoes to just about any meal that I can sneak them into. In this case, it makes perfect sense, since you’ll to have whole meal prepared at the same time on the same baking sheet.

Ingredients:

1 whole chicken

2 large onions

3-5 sprigs of thyme

1 lemon

3-4 garlic cloves

salt, pepper

1 Tablespoon oil

Garlic-Herb Flavored Butter:

4 Tablespoons butter, softened

1 teaspoon oil

2 garlic cloves, minced

1 small shallot, minced

1 teaspoon lemon zest

1-2 teaspoon fresh parsley, minced

1-2 teaspoons fresh thyme, minced

salt, pepper

Potatoes:

2 lbs potatoes,  cut into 1 inch pieces, approximately 5 cups (yukon gold, red, or young potatoes)

3-5 shallots, cut into 1 inch pieces

5 garlic cloves

1/4 cup oil

1 Tablespoon fresh parsley, minced, or 1/2 Tablespoons, dry

1 Tablespoon fresh dry thyme, minced, or 1/2 Tablespoon dry

salt, pepper

Dry the chicken with paper towels. Season liberally with salt and pepper all over. IMG_6378 (500x334)

I like to put the chicken, uncovered, into the refrigerator overnight. This will dry out the skin even more and result in a crispier skin. Also, the salt will have time to penetrate into the center of the bird, not just on the outside.

Remove the chicken out of the refrigerator and let it come to room temperature, at least half an hour. Preheat the oven to 400 degrees Fahrenheit.

Garlic-Herb Butter:

In a cold skillet, combine the oil, garlic and shallots. Cook on medium low heat until the shallots and garlic are golden. IMG_6460 (500x334) Combine the softened butter with the browned shallots and garlic, the lemon zest, parsley, thyme and season with salt and pepper. IMG_6462 (500x334)

IMG_6466 (500x334)

The flavored butter is totally optional. Half the time I make roast chicken without it, but when I want to make it a little more special, I like to add the flavored butter. It adds so much aromatic flavor and juiciness to the chicken, especially to the breast, which can sometimes be dry and bland. I absolutely love the flavor combinations.

Potatoes:

Wash the potatoes and cut them into 1 inch pieces, leaving the skin on. Use red, gold or young potatoes for this recipe. Russets or white potatoes don’t work as well, because they tend to fall apart.

Place the potatoes in a small pot and cover them with water. IMG_6480 (500x334) Bring to a boil and cook for another 5 minutes or so. Drain the potatoes and toss them with the shallots, also cut into 1 inch pieces, garlic, herbs, oil and salt and pepper. IMG_6484 (500x334)

IMG_6487 (500x334)

Assembling the bird:

Tie the legs of the chicken together and also tuck the wings behind the back of the bird, which I did right away, as you already saw in the first picture. This keeps the bird in a neat, compact shape, so that it cooks evenly.

Stuff the cavity of the chicken with one cut up onion, garlic cloves, a cut up lemon and thyme sprigs. (I use up the lemon that I zested earlier.)

Gently spread the flavored butter under the skin, all over the breast meat and as much as you can get on the thigh meat. I usually use my hands, since they are kind of small. You can also use a spoon. IMG_6475 (500x334) Brush the chicken on all sides with some oil.

Meanwhile, line a rimmed baking sheet with aluminum foil. Slice 1 large onion into thick circles and place them in the center of the baking sheet. Sprinkle some salt over the onions. IMG_6471 (500x334)

This will elevate the bird slightly from the baking sheet, and ensure that it’s not baking in a puddle of chicken juices, but gets heat all the way around the chicken.

The onions will bake in the chicken juices and become golden and delicious. They are SO good. My husband and I fight over the onions every time:).

Sometimes, when I’m not roasting the potatoes along with the chicken, I’ll cut up some celery and carrots along with the onion, and place the chicken on top of the vegetables with just a small amount of broth. After the chicken is cooked, I use the very flavorful drippings to make gravy. YUM!

Roasting the bird and the spuds:

Place the chicken breast side down, on top of the onions. IMG_6479 (500x334)

I always start with the chicken roasting breast side down, since the breast cooks much quicker than the thighs. Starting with the chicken breast side down will slow down the cooking of the breast meat and will brown the chicken skin on all sides.

Roast the chicken for about 30 minutes, depending on the size of your chicken. What you need to look for is an even crispness of the skin. About 15 minutes in, add the potatoes to the hot baking sheet and spread them around the chicken. If there are any excess chicken juices on the baking sheet, drain it off before adding the potatoes.

IMG_6490 (500x334) Once the chicken has crisped up on the bottom side, turn it over and continue baking for another 30 minutes or so, brushing it with more oil. IMG_6493 (500x334) Roast the chicken until the breast meat register 165 on an instant read thermometer and the thigh meat registers 175 degrees.

Take out the chicken and let it rest for about 10 minutes. Meanwhile, turn the potatoes over and return them to the oven and broil for a few minutes on all sides to crisp them up even more, if you’d like. Roast Chicken and Potatoes (500x333)

Roast Chicken With Potatoes copy

Roast Chicken With Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 1 whole chicken
  • 2 large onions
  • 3-5 sprigs of thyme
  • 1 lemon
  • 3-4 garlic cloves
  • salt, pepper
  • 1 Tablespoon oil
Garlic-Herb Flavored Butter:
  • 4 Tablespoons butter, softened
  • 1 teaspoon oil
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 teaspoon lemon zest
  • 1-2 teaspoon fresh parsley, minced
  • 1-2 teaspoons fresh thyme, minced
  • salt, pepper
Potatoes:
  • 2 lbs potatoes, cut into 1 inch pieces, approximately 5 cups (Yukon gold, red, or young potatoes)
  • 3-5 shallots, cut into 1 inch pieces
  • 5 garlic cloves
  • ¼ cup oil
  • 1 Tablespoon fresh parsley, minced, or ½ Tablespoons, dry
  • 1 Tablespoon fresh dry thyme, minced, or ½ Tablespoon dry
  • salt, pepper
Instructions
  1. Dry the chicken with paper towels. Season liberally with salt and pepper all over. I like to put the chicken, uncovered, into the refrigerator overnight. This will dry out the skin even more and result in a crispier skin. Also, the salt will have time to penetrate into the center of the bird, not just on the outside.
  2. Remove the chicken out of the refrigerator and let it come to room temperature, at least half an hour. Preheat the oven to 400 degrees Fahrenheit.
Flavored Butter:
  1. In a cold skillet, combine the oil, garlic and shallots. Cook on medium low heat until the shallots and garlic are golden. Combine the softened butter with the browned shallots and garlic, the lemon zest, parsley, thyme and season with salt and pepper.
  2. The flavored butter is totally optional. Half the time I make roast chicken without it, but when I want to make it a little more special, I like to add the flavored butter.
Potatoes:
  1. Wash the potatoes and cut them into 1 inch pieces, leaving the skin on. Use red, gold or young potatoes for this recipe. Russets or white potatoes don't work as well, because they tend to fall apart.
  2. Place the potatoes in a small pot and cover them with water. Bring to a boil and cook for another 5 minutes or so. Drain the potatoes and toss them with the shallots, also cut into 1 inch pieces, garlic, herbs, oil and salt and pepper.
Assembling the bird:
  1. Tie the legs of the chicken together and also tuck the wings behind the back of the bird, which I did right away. Stuff the cavity of the chicken with one cut up onion, garlic cloves, a cut up lemon and thyme sprigs. (I use up the lemon that I zested earlier.)
  2. Gently spread the flavored butter under the skin, all over the breast meat and as much as you can get on the thigh meat.
  3. Brush the chicken on all sides with some oil.
  4. Meanwhile, line a rimmed baking sheet with aluminum foil. Slice 1 large onion into thick circles and place them in the center of the baking sheet. Sprinkle some salt over the onions.
  5. Place the chicken breast side down, on top of the onions.
Roasting the bird and the spuds:
  1. Roast the chicken for about 30 minutes, depending on the size of your chicken. What you need to look for is an even crispness in the skin.
  2. About 15 minutes in, add the potatoes to the hot baking sheet and spread them around the chicken. If there are any excess chicken juices on the baking sheet, drain it off before adding the potatoes.
  3. Once the chicken has crisped up on the bottom side, turn it over and continue baking for another 30 minutes or so, brushing it with more oil.
  4. Roast the chicken until the breast meat register 165 on an instant read thermometer and the thigh meat registers 175 degrees.
  5. Take out the chicken and let it rest for about 10 minutes. Meanwhile, turn the potatoes over and return them to the oven and broil for a few minutes on all sides to crisp them up even more, if you'd like.

 
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Comments

  1. Julia says

    Hi Olga,
    I made this today for our Saturday dinner; followed your instructions to a “t” and it was delicious!! Very juicy and not dry like those rotisserie store bought whole chickens :D We all loved it, it was well worth the effort. Thanks!

  2. Yulia says

    I made this yesterday and it was perfect, even the breast was juicy, especially we loved potatoes with onions, delicious!

  3. says

    Man! I’m wiping the drool off my chin just looking at the pictures! And you’re right a whole roaster does kind of give a simplistic feel to a delicious meal. Well done!

  4. says

    It was delicious and I loved the onions at the bottom. Just wanted to know, how in the world do you turn a very hot chicken around…I tried…and ended up picking up the onions and tearing the skin…Mine turned out delicious, but not picture perfect.

    • says

      Hi Liliya! I use paper towels to hold the chicken, since it’s very HOT. Also, I grab the chicken where there is very little skin, at the neck cavity and the cavity on the other end of the bird. This way, there is barely any skin to tear. Sometimes I use a fork instead of paper towels, using two forks, I also hold the chicken by both cavities, and quickly flip.
      I’ve had lots of practice though. I make roast chicken a lot:).

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