Roast Chicken with Potatoes and Garlic
Roast the whole chicken breasts with the skin on and bone in to yield maximum flavor and juiciness, but remove the skin before eating for a lighter meal.
- Servings: 6
Source: Martha Stewart Living, February 1998
- 3 one-and-a-half-pound whole chicken breasts, bone in and skin on
- 3 pounds mixed small potatoes, such as red new potatoes, Yukon gold, and fingerling
- 1 head garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Rosemary springs for garnish
- Olive-oil, cooking spray
Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer; bones conduct heat and will give a false reading.
To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.