09 May 2008

{perfect roast chicken or potatoes or chicken or potatoes. you decide!}

The recipe I'm about to show you is one of my favorites! It is a perfect roast chicken...every time, but I warn soon as you taste this, all you'll want are the potatoes! Forgive the pictures...I took them as an after-thought, and already untied the chicken and cut into to it (you can see the slit).

I first learned this recipe on a show featuring French Chef, Jean-George Vongerichten. I've followed his recipe exactly in the past, but since then have added some things of my own, while still keeping the integrity of the recipe.

*6 tablespoons unsalted butter *6 tablespoons grapeseed oil (USE this, as opposed to Olive Oil cause it's a higher smoke point!) *2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces *1 whole (2 1/2-to-3-pound) chicken, wings removed *Coarse salt and freshly ground black pepper *4 sprigs fresh rosemary *4 sprigs fresh thyme *1 head garlic, halved crosswise   Directions Preheat oven to 450 degrees. Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, about 20 minutes more. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.  

** I actually just place all the oil in the bottom of the pan, but either way - it works well! Make sure the butter goes on the chicken though and potatoes. If you have a larger chicken, just adjust cooking time (maybe 25 minutes on each side), but keep the same technique. I always add sage, as I like the flavor with it. AND have added a small lemon inside, as well - but that's up to you!

It's so good! I can't even tell you. The potatoes are AMAZING. I wish there was a way to put in more in the pan. But, as close to a single layer is best! I love to serve it with steamed broccoli (or another favorite veggie), and a nice bibb lettuce salad. ENJOY!

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