Monday, October 11, 2010

Roasted Chicken and Potatoes

I know many people are afraid of roasting a chicken, but it's so so easy!  I've made a few different ways, depending on what ingredients I've had on hand.  As the back of my roaster's package said, there's no need to have "Roast-a-phobia!"  I saw Melissa D'Arabian make this on her show $10 Meals and thought it looked pretty good.  I had originally planned to make a different roasted chicken, but forgot to take the time to brine it, so went ahead and made this one instead.

It came out really good; the potatoes were particularly delicious! 

The chicken was tasty, though I bet it would have been REALLY awesome if we ate the skin. 

On her show, Melissa descries the ways in which THIS chicken becomes especially good--roasting with the breasts in wine keep it juicy, lowering the temperature keeps the skin crispy.  It worked; this was super good!

I added some of the rosemary to the potatoes to keep the flavor consistent and also to use some of it up!  It was a nice touch.


  • 1(3 to 4 pound) chicken, rinsed and patted dry
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup white wine
  • 1 1/2 pounds red potatoes
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon


Allow the chicken to rest at room temperature for 30 to 60 minutes.
Preheat the oven to 425 degrees F.
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

No comments:

Related Posts with Thumbnails