My monthly sleepover at Graye’s Godfathers house always has my tasebuds excited. I arrived there after work to find my child had been well taken care of and the evenings dinner ingredients perfectly displayed on the kitchen counter. Time had been spent earlier that day by Ryan, perusing the internets for tasty entres and side dishes…
This recipe is swiped from the kitchen of Jean-Georges Vongerichten, but slightly altered by Ryan. And yes, it’s true – the potatoes tasted better than the chicken and the chicken was excellent!
6 tablespoons of butter
6 tablespoons of oil
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 whole (2 1/2-to-3-pound) chicken, wings removed
Coarse salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise
1 begal on floor clean-up duty
Pour oneself a glass of pinot grigio and preheat oven to 450 degrees. Dig your fingers into your butter and smear a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Peel and quarter the potatoes and place them in a single layer in roasting pan.
Season your chicken (we used two as we all favoured dark meat) inside and out with salt and pepper. Stuff the cavity of the chicken with the rosemary, thyme, and garlic; using kitchen twine (or the stretchy stuff the chicken came with), to tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Put the chicken on top of the potatoes on one of its sides.
Pop your roasting pan into the oven and roast for around 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more.
Turn chicken once again, this time breast side up, and add 2 tablespoons water to pan. Roast 10 to 20 minutes more or until juices run clear and the temperature reaches 165 degrees with your meat thermometer.
After removing the pan from the oven, let the chicken rest for at least 5 minutes. Carve chicken in roasting pan allowing the juices to combine with the potatoes.
Serve chicken and potatoes from the roasting pan, spooning the pan juices over your potatoes. Pour yourself your 3rd 4th or 5th glass of pinot grigio, put your baby to bed and sit down to enjoy! This chicken went wonderfully with a side of creamed basil and spinach. Recipe to follow soon!