High-Heat Roasted Chicken With Potatoes
serves 4-6
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1 whole chicken (3-4 pounds)
salt and pepper
1 lemon, halved
4 cloves garlic, crushed
2 tablespoons unsalted butter
1 pound waxy potatoes, scrubbed and halved
prep: 15 minutes
total: 1 hour 30 minutes
roasting pan with rack
tongs
spatula
digital instant-read meat thermometer
spoon
platter
1. Let the butter come to room temperature. (To speed things up, microwave the butter on the lowest heat setting for a minute or so, checking every 20 seconds.) Preheat the oven to 500F.
2. Season the chicken generously inside and out with salt and pepper. Stuff the lemon halves, garlic cloves and butter inside the chicken cavity. Put the chicken on a rack in a roasting pan breast side-up, and put it in the oven legs-first.
3. Cut the potatoes in half and season them with a sprinkling of salt and pepper.
4. After 10 minutes, pull the chicken out and scatter the potatoes around the bottom of the roasting pan with as much space between them as possible.
5. Roast the chicken another 35-50 minutes, stirring the potatoes with tongs every 10 minutes or so to keep them from sticking too much. The chicken should reach 170F in the thickest part of the thigh and 165F in the thickest part of the breast. (The juices should run clear before you take the chicken out of the oven.)
6. When the chicken's ready, remove the roasting pan from the oven. With tongs, tilt the chicken slightly so that all the juices coat the potatoes. Stick a spoon into the cavity to help you lift the chicken off the rack and onto a platter. Cover the chicken loosely with foil and let it rest 10 minutes before serving it.
7. Toss the potatoes in the pan drippings. Add more salt and pepper to taste.
2. Season the chicken generously inside and out with salt and pepper. Stuff the lemon halves, garlic cloves and butter inside the chicken cavity. Put the chicken on a rack in a roasting pan breast side-up, and put it in the oven legs-first.
3. Cut the potatoes in half and season them with a sprinkling of salt and pepper.
4. After 10 minutes, pull the chicken out and scatter the potatoes around the bottom of the roasting pan with as much space between them as possible.
5. Roast the chicken another 35-50 minutes, stirring the potatoes with tongs every 10 minutes or so to keep them from sticking too much. The chicken should reach 170F in the thickest part of the thigh and 165F in the thickest part of the breast. (The juices should run clear before you take the chicken out of the oven.)
6. When the chicken's ready, remove the roasting pan from the oven. With tongs, tilt the chicken slightly so that all the juices coat the potatoes. Stick a spoon into the cavity to help you lift the chicken off the rack and onto a platter. Cover the chicken loosely with foil and let it rest 10 minutes before serving it.
7. Toss the potatoes in the pan drippings. Add more salt and pepper to taste.
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