Best Ever Roast Chicken with Potatoes and Onions

There isn’t much I love in this world than the smell of a roasting chicken. Other than potatoes roasted in the same pan as said chicken that is. If you can use a mandolin slicer to cut your potatoes and onions nice and thin the prep time on this dish is about 5 minutes. I first time I made it in my new apartment my roommates were beyond impressed. By drying the chicken extra well you ensure a crisp and impressively colored skin.

Prep Time: 30 minutes, Cooking time: 50-60 minutes

Serves 4

Ingredients:

  • 2-3 tablespoons butter
  • 5-6 Yukon Gold potatoes, peeled and sliced into 1/8-rounds
  • 1 large sweet onion, thinly sliced
  • One 4-5 pound farm-raised chicken
  • Kosher salt, freshly ground black pepper, garlic powder
  • 2 teaspoons minced thyme (optional)
  • Unsalted butter

 

You will need:

  • Ovenproof frying pan or roasting pan
  • Kitchen knife
  • Cutting Board
  • Paper towels
  • Kitchen twine and scissors

Method:

1         Preheat the oven to 450°F. Thinly slice potatoes and onion.

2         Melt the butter in a large oven-proof frying pan or small roasting pan.  Layer the potatoes all around the bottom of the pan, completely covering it.  Scatter the onions over the potatoes.  Set aside and prepare the chicken.

3         Rinse the chicken and then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird.

4         Next, salt the chicken very well. Season to taste with pepper and garlic powder.

5         Place the chicken on top of the potatoes and onions in the pan and put it in the oven. Don’t open oven. Roast until the chicken is cooked through and the potatoes are golden and a little crispy, about 50 to 60 minutes.

6         Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with any juices from the pan and let it rest for 15 minutes on a cutting board.

Like making chicken? Try these titles:

150 Things to Make with a Roast Chicken and 5o Ways to Roast it by Tony Rosenfeld

The Best Chicken Recipes by Cook’s Illustrated

The New York Times Chicken Cookbook edited by Linda Amster

 Recipe adapted from Thomas Keller via Sticky, Gooey, Creamy, Chewy

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