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!

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken
with Rosemary Potatoes

From Martha Stewart.com
Serves 4 to 6

Ingredients:
6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
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

Directions:

  1. 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.
  2. 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.
  3. 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.

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

Crisp-Skinned Chicken with Rosemary Potatoes

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4 Responses to "Crisp-Skinned Chicken with Rosemary Potatoes"

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  1. Seth

    February 23, 2011 at 11:44 am

    I usually do it in a roasting pan with raw potatoes/vegetables on the bottom with about an inch of water. Covered for about 20 minutes then uncovered to get crispy skin.

    I noticed that you use corn starch, I haven’t used that before. What does it do?

  2. Helga

    February 24, 2011 at 2:31 pm

    Hi Seth,
    Yes, your method can also work, the roasting time needed to cook the chicken is also more than enough to cook raw vegetables such as potatoes. The use of corn starch in this recipe, when mixed with the butter, provides a crispy crust. I used to roast chicken, covered with aluminum foil to keep it moist, and even though the flavor is great, it came out very pale. By keeping it uncovered the whole time, you will get a beautiful color, and it also comes out juicy.

    –Helga–

  3. ephes4

    June 13, 2011 at 6:47 pm

    How did you get your potatoes to cook and not get too dark? I have cooked this 3 times and 450 seems high. My chicken is done (165 and the plastic things pops) and potatoes get really dark brown around 30min. I’ve tried to lower the temp to 400. I don’t know if I am cooking on the bottom half of a broiler (dark colored) cooks things faster.

  4. Helga

    June 13, 2011 at 7:45 pm

    Hello!
    Did you try coating your potatoes in olive oil? This will help with the browning problem. As far as the position of your cooking pan in the oven, I use it right in the middle. My oven has 6 positions, and my rack sits on No. 3 counting from bottom to top. I hope this helps. Oh, and remember to flip the potatoes after 30 min!

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