Monday, January 21, 2013

Flat-Roasted Chicken with Golden Potatoes

I honestly don't know what convinced my to make this recipe from The Smitten Kitchen Cookbook. I mean, it's just a simple roast chicken, right? Everyone has a recipe for roast chicken, and once you get over your fear, few things make for an easier Sunday dinner. Since I trust Deb and know that her obsessiveness has paid off for her, I decided to try it. While it's remarkably similar to my own roast chicken recipe, with a few modifications, it's still incredibly delicious and makes for an impressive and hearty presentation. In Chicago, we've had very little snow this winter, but the day I made this was a day that it was especially cold and it did, in fact, snow--and it stuck to the pavement! This was a perfect way to warm up on a Saturday night. While I don't often roast my potatoes and vegetables in the chicken drippings, I think that this has started a new normal in my kitchen.

Flat-Roasted Chicken with Golden Potatoes
(Barely adapted from Smitten Kitchen)

1 3lb to 3 1/2 lb. whole chicken
Salt and pepper
1 1/2 lbs. tiny yellow potatoes
2 T. olive oil, for potatoes
Juice of 1 lemon
1 T. minced fresh thyme leaves

Heat oven to 450* F. With a pair of sharp kitchen shears, remove the backbone of the chicken and discard (or save for stock or whathaveyou.

Season the chicken cavity with a generous spread of salt and pepper. Lay the chicken in a roasting pan, breast side up. Pat dry with a paper towel, and season with salt and pepper. Nestle the potatoes around and under the chicken. Drizzle the potatoes lightly with olive oil and sprinkle with salt and pepper.

Roast chicken and potatoes for 20 minutes. Toss potatoes so they cook evenly and don't stick to the bottom of the pan. Continue cooking for another 25-40 minutes, until a thermometer stuck in the thigh registers 160* F. When chicken is fully cooked, remove from oven. Transfer potatoes to a serving platter. Carve the chicken, removing the legs, thighs, wings, and breasts, and arrange with the potatoes. Drizzle lemon juice over the chicken. Sprinkle with thyme, and serve.

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