Crisp-Skinned Chicken with Rosemary Potatoes
This is a classic Sunday lunch dish. As most of our recipes, this is very easy to make and it is full of flavor. It only takes a moment to prepare, and the rest is up to your oven. I didn’t use a meat thermometer to test the chicken, I just used the time guides the recipe provides, and when the time was up, I poked it with a fork to see if the juices ran clear.
To get the chicken nice and golden, you have to leave it uncovered during the whole roasting process. What I did, was I mixed 1/4 stick of melted butter, and I added about 2 tablespoons of soy sauce which I used that to baste the chicken during the last 15 minutes of cooking time, and it really helped with the color. It came out a wonderful dark amber color.
I hope you will try this soon!
with Rosemary Potatoes
From Martha Stewart.com
Serves 4 to 6
6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary
- Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren’t golden, toss with rosemary, and return to oven.
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