POTATOES THAT TASTE BETTER THAN THE CHICKEN
This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten, and goes wonderfully with his Creamed Spinach and Basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.
- Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
- Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
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Thato Hleza
[email protected]These potatoes were delicious! I used a variety of potatoes, including Yukon Gold, red potatoes, and sweet potatoes.
6 Studio
[email protected]These potatoes were a bit bland for my taste. I think I'll add some more spices next time.
zachary ouko
[email protected]I'm not a big fan of potatoes, but these were really good. I especially liked the crispy texture.
Marivel Morales
[email protected]These potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.
Zarar Khan
[email protected]I made these potatoes for my kids and they loved them! They're so easy to make and they're a healthy snack.
Aaron Price
[email protected]These potatoes were a bit too oily for my taste. I think I'll use less oil next time.
Gloria Badu
[email protected]These potatoes were delicious! I used a variety of potatoes, including Yukon Gold, red potatoes, and sweet potatoes.
a7med karara445
[email protected]I've made these potatoes several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Md Tutul
[email protected]These potatoes were a bit bland for my taste. I think I'll add some more spices next time.
adedoyn ayomide
[email protected]I'm not a huge fan of potatoes, but these were really good. I especially liked the crispy texture.
Tayyab Amin Teja Shakargarr
[email protected]These potatoes were so easy to make and they turned out so flavorful. I will definitely be making them again.
Toy Woy
[email protected]I made these potatoes for a potluck and they were a big hit! Everyone loved them.
Phathu Thanyani
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were crispy on the outside and fluffy on the inside.
Salar khan Yousafzai
[email protected]These were a bit too spicy for my taste, but my husband loved them.
Aniya NICHOLS
[email protected]These potatoes are amazing! I love the combination of spices and the crispy texture.
Jane Christy
[email protected]I've made these potatoes several times now and they're always a crowd-pleaser. They're so addictive!
Matheesha Heshan
[email protected]These were delicious! I used Yukon Gold potatoes and they were perfectly crispy on the outside and fluffy on the inside.
Gannat Hossam
[email protected]I made these potatoes for my family and they were a huge success! They're so flavorful and easy to make.
Cicely Monroe
[email protected]These potatoes were a hit at my last dinner party! Everyone loved them and couldn't believe they were vegan.