Poultry
Gluten-Free

Oven-Roasted Chicken on Potatoes Draft

Name: Oven-Roasted Chicken on Potatoes
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 whole chicken, neck removed; 4 tbsp coarse salt (level); a little coarsely ground black pepper; 3 small handfuls finely chopped basil, parsley and rosemary leaves; 4 tbsp olive oil (plus more for drizzling); 1 lemon, halved; 4 bay leaves; 3 sprigs rosemary; 3 potatoes (scrubbed, peeled and cut into ¼-inch (0.5 cm) slices)

A whole chicken with herbs tucked under the skin, roasted on a bed of potatoes that soak up all its juices.

Prep30 min
Cook2 hr
Total2 hr 30 min
KashrutMeat

What you need

Amount:×1

1 whole chicken, neck removed
4 tbsp coarse salt, level
a little coarsely ground black pepper
3 small handfuls finely chopped basil, parsley and rosemary leaves
4 tbsp olive oil, plus more for drizzling
1 lemon, halved
4 bay leaves
3 sprigs rosemary
3 potatoes, scrubbed, peeled and cut into ¼-inch (0.5 cm) slices

How I make it

Preparing the chicken

Preheat the oven to 425°F (220°C).
Rinse the chicken well inside and out and pat dry with paper towels.
Set the chicken breast side up on a clean work surface, legs toward you. With your fingers, gently loosen the breast skin from the meat, working down into the legs.
Rub the cavity with 1 tablespoon of the olive oil and 1 tablespoon of the coarse salt.
Stuff the cavity with the bay leaves, both lemon halves and the 3 rosemary sprigs. Tie the drumsticks together with kitchen twine.
Rub some of the remaining oil and salt into the pocket between the skin and the meat and fill it with the chopped herbs. Smooth the skin back over gently so it stays whole.
Tie the wings snugly against the body.
With a sharp knife, cut 2-3 slits about ¼ inch (0.5 cm) deep in each drumstick.
Rub the black pepper and the rest of the oil, herbs and salt onto your hands and massage them well into the outside of the skin.

Roasting

Arrange the potato slices overlapping in a large glass baking dish, drizzle with a little olive oil and set the chicken on top, breast side up.
Roast uncovered for about 1 hour, until the skin starts to brown.
Take out the dish, turn the chicken breast side down and return it to the oven. If the pan looks dry, mix 1 tablespoon olive oil with 2 tablespoons water and a pinch of salt and add it.
Roast for about 1 hour more, until the whole chicken is deeply browned.

What I've learned

I use a large glass baking dish that holds the chicken and potatoes comfortably.
I work slowly and gently when loosening the skin so it doesn't tear.
By the time I turn the chicken, the potatoes should already be well covered in its juices.
I serve it with a green salad and a glass of wine.

Source: ChefEf (chefef.com)