Garlic Herb Roasted Chicken w/ Chicken-fat Potatoes
Dress to impress! This features some tried and true methods with some new finger-lickin’ good tips for fancy-ing up good old roasted chicken. Whether you are practicing your skills for the holidays or looking to have something in your backpocket for a more intimate dinner, this one will surely make an impression on your guests. Beyond the juicy chicken, in my opinion, these chicken-fat potatoes are the real star of the show!
Ingredients
Serves 4
1 whole free-range chicken (gibblets & liver removed; I prefer Mary’s Organic Chicken)
4-5 garlic cloves (minced)
3 tbsp of butter (softened)
1/2 cup mix of fresh herbs (thing poultry complimentary herbs like dill, thyme, sage, marjoram, rosemary, tarragon or even carrot greens)
1 lemon
3-4 medium golden potatoes (cut into wedges)
3-4 carrots (cut in half then cut into two inch pieces)
liberal amount of olive oil
sea salt and fresh cracked pepper
Additional items
Kitchen Twine
Meat thermometer
Foil
Dutch oven or Roasting Pan (Wire baking rack so the drippings can pass through is optional)
Roasting pan for potatoes
Method
If you have time, at least a few hours before, pat the chicken dry with a paper towel and allow to sit uncovered in a fridge to dry the skin out. This will get you a golden and crispier skin.
Preheat the oven to 425 and set the chicken on a plate on the counter to get to room temperature for 30 min. Pat the chicken dry with paper towels. Line any roasting pans you are using with aluminum foil.
With the butter softened (microwaved for 30 seconds) stir in minced garlic, a big pinch of sea salt and half of the fresh herbs until well mixed in.
Carefully lift the skin of the chicken (near the cavity) and use your fingers to pull the skin away from the breast.
Again carefully, push some of the herb-garlic butter under the skin and rub into the chicken breasts. Repeat this on the legs by cutting a slit or two (might not be possible if the skin tears easily so you can also just rub into the slits).
Puncture the lemon several times with a knife or fork and microwave for 30 seconds. Insert the lemon in the cavity (I use a skewer or tongs since it may still be steaming and hot!).
Liberally apply olive oil, salt and pepper through out the chicken and secure the wings and legs to the bird.
If using a dutch oven, place the oiled chicken in the center and cover. If using a baking pan, place the chicken on top (if using a baking rack, this will help by letting the fat drippings fall to the bottom. The drippings will be necessary for later).
Roast the chicken for 45 minutes.
While the chicken is cooking, coat the potatoes in olive oil then toss in carrots and remaining herbs with a couple cracks of salt and pepper. Add the potatoes and carrots to the oven for about 30 minutes or until softened
After 45 minutes, check the chicken for doneness (check one of the breasts with the meat thermometer: if it is not close to 150, then allow it to roast for 15-20 more minutes. Pull the chicken out once it registers 155 as it will continue cooking outside of the oven without a huge risk of drying out.
Once the chicken is done set aside on a plate and cover with foil. Allow to rest for 15-20 minutes while you finish up the potatoes.
Now, CAREFULLY pour the chicken drippings over the potatoes and carrots. This may sizzle and pop but should be manageable if you take your time. Gently toss the potatoes and carrots in the drippings and put back in the oven for 10-15 more minutes. The drippings should create a golden and more flavorful medley and should mostly evaporate away by the time the potatoes are done.
Carve the chicken starting with the wings, legs, then breasts and serve with a heft amount of potatoes and carrots. Watch for your guests reactions - aside from the potatoes this is really the best part :)
