Roast Chicken and Potatoes

It’s a pretty simple recipe, but it produces fairly reliably good chicken that’s flavorful and moist but fully-cooked, and potatoes that are effing delicious. This preparation is for supermarket chickens and seeks to add a good bit of flavor; if you have a particularly delicious happy chicken, you may want something simpler to highlight its chickeniness. This sort of bird doesn’t have much of that quality, alas.

Both the roommates like the chicken part of this dish (one is not a potato eater; this is fine, as it means more potatoes for me) and any leftovers tend to make for good stock, if you’re into that sort of thing. (I can only be bothered some of the time.)

Roast Chicken and Potatoes

8 medium yellow potatoes, scrubbed
1 medium onion
1 lemon
4-6 garlic cloves, smashed
1 chicken
1/4-1/2 c. olive oil
salt to taste
seasoning blend of your choice, to taste
other stuff!

Preheat the oven to 375F.

Cut potatoes roughly in 8ths. Some will be larger and want more pieces; some will be smaller and want fewer. All the pieces should be about the same size so they’re done about the same time. Cut the onion in quarters from root to tip and then halve each of those quarters across the belly; peel. Cut the onion in eight pieces. In a large nonstick roasting pan, make a layer of all the potatoes and half the onion pieces. Drizzle with olive oil and toss; they should have a nice coating of oil. Season liberally with salt and seasoning blend (my default has garlic, onion, pepper, sesame, lemon) and toss again.

Separate out some salt and seasoning blend on small dishes to get contaminated; you don’t want to touch spice bottles and such after you’re all chickeny. Put some oil in a measuring cup for the same reason.

Unwrap the chicken carefully. Remove the neck and giblets; do with them the thing that makes your heart most happy. (I usually save the neck for stock and discard the organs, since I am no good at working with organ meat, especially such tiny organ meat. I’m also not a gravy eater, sausage gravy excepted.) Check the edges of the cavity for giant pucks of fat, and remove if desired. Dry off the bird inside and out with paper towels, discarding them once she’s dry. Season the inside with salt and seasoning blend of choice. Drizzle the outside of the chicken with oil and rub to coat. Season the underside of the chicken (actually the back) and rest her on the bed of potatoes and onions; stuff her insides with the remaining onion bits, the lemon pieces, and the garlic. Season her top and limbs. Wash your hands very well.

Roast for somewhere around 1-1.5 hours, moving things around about 40 minutes in so the chicken is sitting on different potatoes. A thermometer in the thigh should read 160F and juices should run clear. Rest her for 10 minutes or so after she’s out of the oven, and then carve and eat! Goes well with salad.


~ by iliadawry on 30 July 2012.

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