4 votesA classic dish that everyone loves every time, roasted chicken and potatoes is a great meal for the weekend or for anytime of the week. Adapted from “Roasting: A Simple Art” by Barbara Kafka, this simple recipe cooks up moist and juicy chicken meat with a golden and crispy skin that no one will be able to resist biting into. Serve this with a side of salad or mixed vegetables for a complete feast. This hearty meal also makes a delicious party food, potluck dish, or picnic lunch. It’s great with beer, wine, or soda, with friends, family or colleagues.
The chicken in this recipe is simply seasoned with salt and pepper and roasted whole. To obtain a nice and golden crispy skin, the chicken is roasted in a 500-degrees F oven for ten minutes and then removed. This initial roasting also helps seal in the moisture and juices inside the chicken similar to searing. The other ingredients are added to the pan scattered around the chicken and roasted for an additional 35 to 45 minutes or until the chicken is cooked through. The onions, garlic, small potatoes, and freshly chopped rosemary add flavor and aroma to the chicken meal.
Select a free-range high quality whole chicken for best results. This recipe relies on the natural flavor of the chicken, seasoned only with salt and pepper inside and outside. If the chicken is organic and free-range, it has better flavor and a wonderful texture. When cooked, the chicken should have an internal temperature in the breast area of about 160 degrees F. After roasting, allow the chicken to rest for a few minutes so that juices redistribute throughout the entire fowl. Avoid poking the chicken unnecessarily as it cooks because the juices will leak out and result in dry and tough flesh.
Place the rack on the second level from the bottom of the oven and preheat to 500 degrees F.
Season the inside and outside of the chicken with salt and pepper. Place the chicken in a large roasting ran, breast side up. Place in the oven for 10 minutes.
Remove the pan from the oven and move a spatula under the chicken to get it “unstuck” from the pan. Add the potatoes, garlic and onion, placing them all around the chicken in a single layer. Season the potatoes with salt, rosemary, and pepper. Return the pan to the oven and roast for 35 to 45 minutes, or until an insta-read thermometer reads 160 degrees F. in the breast, turning the potatoes every 15 minutes.
To serve, place the chicken and potatoes in a platter. Cut up the onion and serve scattered among the potatoes. Garnish with the garlic. Season the potatoes with additional salt and pepper, if desired.
