Crisp-Skinned Chicken with Rosemary & Potatoes
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This is a classic Sunday lunch dish. As most of our recipes, this is very easy to make and it is full of flavor. It only takes a moment to prepare, and the rest is just roasting time. So the chicken roasts properly and gets a nice golden color, make sure you take it out of the refrigerator around 1 hour before you plan to cook it, so it almost reaches room temperature.
To get the chicken nice and golden, you have to leave it uncovered during the whole roasting process, placing the chicken with the legs facing the left side of the oven. Halfway through, rotate the pan so the legs are facing the right side.
When the roasting time is over, the potatoes will be crispy and the chicken will have a wonderful golden color. The mixture of cornstarch and salt will make it crispy.
I hope you will try this soon!
Helga
Crisp-Skinned Chicken
with Rosemary & Potatoes
Recipe from Martha Stewart.com
Serves 4 to 6
Ingredients:
6-8 potatoes, peeled and cut lengthwise
1 1/2 teaspoons salt
Extra-virgin olive oil, for the potatoes
½ teaspoon cornstarch
1 whole chicken (about 3-4 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary
springs of fresh thyme, to taste
2 garlic cloves
Directions:
- Preheat oven to 450ºF. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 ½ teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren’t golden, toss with rosemary, and return to oven.
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
Comments (4)
Seth
February 23, 2011 at 11:44 am
I usually do it in a roasting pan with raw potatoes/vegetables on the bottom with about an inch of water. Covered for about 20 minutes then uncovered to get crispy skin.
I noticed that you use corn starch, I haven’t used that before. What does it do?
Helga
February 24, 2011 at 2:31 pm
Hi Seth,
Yes, your method can also work, the roasting time needed to cook the chicken is also more than enough to cook raw vegetables such as potatoes. The use of corn starch in this recipe, when mixed with the butter, provides a crispy crust. I used to roast chicken, covered with aluminum foil to keep it moist, and even though the flavor is great, it came out very pale. By keeping it uncovered the whole time, you will get a beautiful color, and it also comes out juicy.
–Helga–
ephes4
June 13, 2011 at 6:47 pm
How did you get your potatoes to cook and not get too dark? I have cooked this 3 times and 450 seems high. My chicken is done (165 and the plastic things pops) and potatoes get really dark brown around 30min. I’ve tried to lower the temp to 400. I don’t know if I am cooking on the bottom half of a broiler (dark colored) cooks things faster.
Helga
June 13, 2011 at 7:45 pm
Hello!
Did you try coating your potatoes in olive oil? This will help with the browning problem. As far as the position of your cooking pan in the oven, I use it right in the middle. My oven has 6 positions, and my rack sits on No. 3 counting from bottom to top. I hope this helps. Oh, and remember to flip the potatoes after 30 min!