One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂
I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.
Yield: Serves 4 to 6
- 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
- 2 teaspoons red-pepper flakes
- 1 teaspoon hot smoked paprika
- 4 garlic cloves, finely grated
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
- ¼ cup distilled white vinegar
- 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
- 2 scallions, thinly sliced
- Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.)
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
- Scatter with herbs and scallions before serving.
thebrookcook 
😍😘😁
You inspire me! 🙂
Nice…… we always roast a whole chicken each week and love to use leftovers and make a broth from the carcass. Love the ingredients in this one. Thanks for sharing.
My go-to has been boneless skinless chicken thighs for quite a while. We have really enjoyed branching out to a whole chicken! 🙂 Thanks, Loretta.
This looks so bright and delicious!
Thank you! I loved the abundance of fresh herbs in the finished dish.
Me too:)
Hey Josette! Just wanted to let you know that I’m having a blog party, which is a great way to promote your blog and meet new people: https://bernadinesbakery.wordpress.com/2018/11/12/promote-your-blog-here-blog-party-3/
ok! Thanks- I’ll check it out. 🙂
Awesome ☺️
A very interesting recipe! What does the vinegar do to the potatoes? I guess I’m asking why not drizzle on the vinegar afterwards?
I thought that the vinegar balanced the richness of the chile butter and pan drippings. The flavor would probably be more pronounced if it was added at the end, but would have the same effect. Another great suggestion, Mimi! 🙂
That’s probably true. Thanks.
This is currently my favorite way to roast a chicken! The flavors are so fresh, new and clean. I had reservations about using white vinegar on the potatoes after all the years of introducing more sophisticated specialty vinegars into my recipes, but really the white vinegar is SO bright and perfect with these potatoes. There are never any of them left over when I cook this! Just try it once and you’ll see for yourself. 😉
Thank you so much for your comment- I need to make this dish again! 🙂