Potatoes That Taste Better Than the Chicken

The aroma alone transports me back to Sunday dinners at my grandmother’s. The crispy, golden skin of the chicken, glistening under the warm kitchen light, was certainly enticing. But even more captivating was the humble medley of potatoes nestled beneath, infused with the savory drippings, perfumed with herbs, and caramelized to utter perfection. We kids would strategically snag the crispiest pieces, sometimes even before the chicken was carved, knowing these were the true stars of the show.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 20 minutes – 1 hour 30 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Gluten-Free

Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons grapeseed oil
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 3 lbs whole chicken, wings removed (see note)
• Coarse salt
• Pepper, freshly ground
• 1 chicken liver
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 head garlic, halved crosswise
• Fleur de sel, for serving

Note: Removing the wings helps the chicken cook more evenly and allows for better airflow around the potatoes. If you prefer to leave them on, adjust cooking time accordingly.

Equipment Needed

• Medium roasting pan
• Kitchen twine
• Instant-read thermometer

Instructions

1. Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Ensuring the oven is fully preheated is crucial for achieving that beautiful, crispy skin on both the chicken and the potatoes.

2. Prepare your roasting pan by generously buttering it with 3 tablespoons of unsalted butter and adding 3 tablespoons of grapeseed oil. The combination of butter and oil adds richness and helps prevent sticking.

3. Arrange the Yukon Gold potatoes in a single layer at the bottom of the buttered and oiled roasting pan. This single layer ensures the potatoes roast evenly and develop a delightful crust.

4. Now, turn your attention to the whole chicken. Season the inside and outside of the chicken generously with coarse salt and freshly ground pepper. Don’t be shy with the seasoning; it’s what gives the chicken its delicious flavor.

5. Stuff the cavity of the chicken with the chicken liver, fresh rosemary sprigs, fresh thyme sprigs, and the halved head of garlic. These aromatics infuse the chicken from the inside out, creating a depth of flavor that permeates the entire bird.

6. Use kitchen twine to tie the chicken legs together, effectively enclosing the cavity. This helps the chicken maintain its shape during roasting and ensures even cooking.

7. In a small bowl, combine the remaining 3 tablespoons of unsalted butter (melted) and 3 tablespoons of grapeseed oil. Rub this mixture all over the exterior of the chicken. This creates a barrier that locks in moisture and promotes crispy skin.

8. Place the chicken on top of the potatoes, positioning it on one of its sides. This allows the bottom side to brown beautifully.

9. Transfer the roasting pan to the preheated oven and roast for 20 minutes.

10. After 20 minutes, carefully turn the chicken onto its other side and continue roasting for another 20 minutes. This ensures even browning and cooking on both sides.

11. Turn the chicken once more, this time breast side up. Add 2 tablespoons of water to the bottom of the pan. The water creates steam, which helps to keep the chicken moist and prevents the pan drippings from burning.

12. Continue roasting until the juices run clear when you pierce the thickest part of the thigh with a fork, and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer. This usually takes an additional 10 to 20 minutes, but always rely on a thermometer for accuracy.

13. Once the chicken is cooked through, carefully remove the roasting pan from the oven. Allow the chicken to rest in the roasting pan for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

14. Carve the chicken directly in the roasting pan, allowing the flavorful juices to combine with the potatoes.

15. Serve the chicken and potatoes directly from the roasting pan, spooning the pan juices generously over the potatoes. Sprinkle with fleur de sel just before serving for a delightful finishing touch.

Expert Tips & Tricks

• Achieve extra crispy potatoes: For even crispier potatoes, parboil them for about 5 minutes before roasting. Drain them well and toss them with a little extra oil and salt before adding them to the roasting pan.
• Don’t overcrowd the pan: Ensure the potatoes are in a single layer for optimal browning. If necessary, use a larger roasting pan or divide the potatoes between two pans.
• Check the temperature: Always use an instant-read thermometer to ensure the chicken is cooked through. Insert it into the thickest part of the thigh, avoiding the bone.
• Make ahead: The potatoes can be prepped ahead of time. Peel and cut them, then store them in cold water to prevent browning. Pat them dry thoroughly before roasting.
• Save the carcass: After carving, save the chicken carcass to make a flavorful chicken stock.

Serving & Storage Suggestions

Serve the roasted chicken and potatoes immediately for the best flavor and texture. Garnish with fresh herbs, such as extra rosemary or thyme, for an added touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake until heated through. You can also reheat in a microwave, but the skin and potatoes may lose some of their crispness. Reheating in a skillet with a little oil will help restore some of the original texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	55g	85%
Saturated Fat	18g	90%
Cholesterol	175mg	58%
Sodium	250mg	11%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	3g	6%
Protein	45g	90%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Herb Variations: Experiment with different herbs, such as sage, oregano, or marjoram, to customize the flavor profile.
• Potato Variations: While Yukon Golds are excellent, you can also use other potato varieties like red potatoes or fingerling potatoes.
• Oil Substitution: If you don’t have grapeseed oil, you can use another neutral-flavored oil with a high smoke point, such as avocado oil or canola oil.
• Spicy Kick: Add a pinch of red pepper flakes to the potatoes for a touch of heat.
• Lemon Herb Chicken: Add lemon slices along with the herbs into the cavity of the chicken for brightness.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skin-on chicken thighs instead of a whole chicken?
A: Absolutely! Adjust the cooking time accordingly, and ensure the internal temperature reaches 165 degrees Fahrenheit. The potatoes will still benefit from the rendered chicken fat.

Q: What if I don’t have fresh rosemary and thyme?
A: Dried herbs can be substituted, but use about one-third of the amount called for fresh herbs, as dried herbs have a more concentrated flavor.

Q: Can I add other vegetables to the roasting pan?
A: Yes! Carrots, onions, and parsnips are excellent additions. Add them alongside the potatoes, keeping in mind that some vegetables may cook faster than others.

Q: How do I prevent the chicken skin from burning?
A: If the chicken skin starts to brown too quickly, loosely tent the chicken with aluminum foil during the last part of the roasting time.

Q: What’s the best way to clean the roasting pan after cooking?
A: Deglaze the pan with a little water or chicken broth while it’s still warm, scraping up any browned bits from the bottom. This will make cleanup much easier.

Final Thoughts

This recipe is more than just a way to cook chicken and potatoes; it’s a celebration of simple ingredients transformed into something truly extraordinary. The magic lies in the combination of flavors, the crispy textures, and the way the potatoes soak up all those delicious pan drippings. Gather your ingredients, preheat your oven, and prepare to create a dish that will have everyone reaching for seconds – especially those perfectly roasted potatoes. Don’t hesitate to experiment with your favorite herbs and spices to create a personalized version that reflects your own culinary style. Enjoy!