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Roast Chicken & Crack Potatoes

Submitted by: Joseph Wu

Latest update: December 2, 2007

  • 1 roasting chicken
  • 6 - 8 medium red potatoes (or include / substitute with sweet potatoes)
  • 2 - 3 large carrots
  • 1 onion
  • coarse (kosher or sea) salt
  • freshly ground black pepper
  • dried basil
  • garlic powder
  • olive oil

Clean and chop the potatoes into large (2 inch) chunks. Put them into a pot of water and parboil for 10-15 minutes, until soft enough to push a skewer through.

Peel and chop the carrots into large (2 inch) chunks.

Preheat the oven to 400°F (or 375°F for a convection oven).

Clean the chicken and trim off any excess fat. Dry the chicken and rub it liberally with the coarse salt, inside and outside. Peel the onion and insert it into the body cavity. Tie up the chicken and let it air dry.

Drain the potatoes. Add the carrots. Drizzle liberally with olive oil. Season with salt, pepper, and basil. Toss these together (I usually just put the lid on the pot and shake the pot) until well mixed, and everything is coated with a layer of potato starch. Lay the vegetables out on a foil-lined roasting pan. (fresh or dried rosemary, minced garlic and/or thinly sliced onions are also welcome to add flavor.)

Place the rack on the roasting pan (above the vegetables) and place the chicken on the rack. Sprinkle with pepper, basil, and garlic powder. Place in the oven and roast for 1 to 1.5 hours (depending on the size of the chicken). Start testing after 1 hour to see if the chicken is still raw where the thigh touches the body.

Let rest for 15 minutes before carving. Potatoes can be browned further if preferred for crunchy outside.