Roast Chicken with Potatoes and Garlic

It’s Sunday. Sunday dinner isn’t special unless there is a roast chicken. You know the skin must be crisp, golden, and salty with a strong hint of black pepper and garlic. Here is just the thing from Kitchen Confidante:

1 whole chicken
2 tablespoons butter, melted
coarse salt and freshly ground black pepper

Aromatics for stuffing the chicken:

  • half a lemon
  • half an onion, quartered
  • garlic cloves, peeled
  • fresh or dried organic herbs (I recommend, like the S&G song, parsley, sage, rosemary, and thyme)

3-4 potatoes, halved and quartered
1 whole head of garlic, separated
2 tablespoons olive oil
more coarse salt and freshly ground black pepper
about 2 tablespoons flat leaf parsley, minced (I used cilantro) for garnish

Preheat the oven to 425˚F. Let the chicken come to room temperature half an hour before roasting. Prepare a roasting pan by spraying it with cooking spray for easy clean up.

Pick over the chicken and remove any excess fat and feathers. Rinse and pat dry the chicken inside and out. Salt and pepper the cavity. Stuff the aromatics inside then tie the legs together with kitchen twine. Bend the wing tips back behind the chicken.

Brush melted butter on the outside of the chicken and generously salt and pepper the chicken. In the prepared roasting pan, put the potatoes and garlic. Drizzle with olive oil and sprinkle salt and pepper to taste. With your hands, toss the potatoes and garlic in the oil, salt, and pepper. Put the trussed chicken in the center of the roasting pan. Arrange potatoes and garlic around the chicken and put roasting pan in the oven. Roast the chicken according to the following timetable:

3-4 pound roasting chicken: 45 minutes
4-5 pound roasting chicken: 1 hour
5-6 pound roasting chicken: 1 1/2 hours

Sprinkle the parsley on the potatoes. Ah, the chicken and potatoes were golden brown and juicy! It was a disappointment that the flavors of the aromatics were not more discernible. We ate the chicken with a simple spinach sauté and cabbage sautéed with bacon and onions. I didn’t have a roasting rack so the underside was not as crisp as the topside, but no matter; the leftovers will go into a quick chicken pot pie tomorrow.

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