Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?
Roast Chicken with Rosemary and Potatoes
- Quick Glance
- Quick Glance
- 30 M
- 2 H
- Serves 4
Preheat the oven to 400°F (200°C).
Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.
Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.
If you don’t have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.
Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.
Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what’s left of the rosemary.
You can happily prepare this a few hours before you’re ready to roast the chicken, cover and store in the fridge. Just don’t slice the potatoes more than 4 hours or so ahead, as they may brown.
Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.
If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.
Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.
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Published at Sat, 12 Sep 2020 08:50:37 +0000