If there is a dinner that epitomizes home cooking, it is oven roasted chicken and potatoes. I am pretty sure it’s a classic. If it isn’t in your household, it may be time to make it so with this recipe. I got this gem from Jean Georges Vongerichten via the Martha Stewart Show. Jean Georges is a Michelin star rated restauranteur/chef. That doesn’t mean a whole heck of a lot to us mortals who don’t get out regularly to graze on $300 meals on a regular basis, but this man definitely knows his way around a chicken! This recipe proves that sometimes the simplest recipes can yield the most delicious results. It has quickly become a regular around these parts, and I’m sure if you try it, you’ll love it, too.
- 1 3-4 pound chicken
- 3-4 sprigs of rosemary
- 3-4 sprigs of thyme
- 1 whole head of garlic
- 6 tbs unsalted butter (butter, I say! not margarine)
- 6 tsp grapeseed oil (you want this kind because of its high smoke point)
This particular chicken was showing too much cleavage, but I set her straight!
My mom just called and told me to stop playing with my food. Back to the recipe.
Cut potatoes into even chunks. you can go pretty big here, because they will be in the oven a long time. I cut mine into 2 inch cubes, but you could easily go with 3-4 inch chunks. Butter the bottom and sides of an oven safe dish (preferably ceramic), then place your potato chunks into the dish. Drizzle oil over the potatoes and add a few pats of butter. Wash your chicken inside and out with cold water (you don’t know where she’s been) and pat dry. Reserve the liver from the chicken, you can discard the heart and whatever else you find in there. Salt and pepper the inside and outside of the bird with kosher salt and fresh ground pepper.
Cut a head of garlic in half as shown
and stuff both halves inside the chicken along with the liver, three or four sprigs of rosemary, and three or four sprigs of thyme.
Rub the chicken with remaining butter and place on its side over the potatoes. Place in a preheated (to 450 degrees F) oven for about 30 minutes. Turn the chicken to its other side and roast for another 30 minutes, then onto its back for another 30 minutes. Check the temperature of the chicken at the junction of the thigh to the body. I usually cut this area and check the juices (they should be absolutely clear).
Once the chicken is done, remove from the oven and let it rest for 10 minutes. Serve with a salad or some sauteed asparagus, or whatever you want. The potatoes are my favorite part!