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Crisp-Skinned Chicken with Rosemary Potatoes

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

  • prep: 20 mins
    total time: 1 hour 45 mins
  • servings: 6

Ingredients

  • 6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
  • Coarse salt
  • Extra-virgin olive oil
  • 1/2 teaspoon cornstarch
  • 1 whole chicken (about 4 1/2 pounds)
  • 1 tablespoon unsalted butter, softened
  • 1 small bunch fresh rosemary

Directions

  1. Step 1

    Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.

  2. Step 2

    Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.

  3. Step 3

    Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

Source
Martha Stewart Living, January 2011

Reviews (12)

  • 6 Jan, 2014

    I have made this recipe many times from my tattered copy of the magazine in which it appeared and it is absolutely perfect. Both the chicken and the potatoes are delicious and savory, and the crispy skin just sends it over the top. Do it!

  • 24 Nov, 2013

    so what do I do with the cornstarch? Direction #2 says to mix it with water, but never indicates what to do with it. I assume I rub it on the skin? Otherwise sounds like a tasty recipe

  • 1 Nov, 2013

    This is my go-to chicken recipe because we all love that crispy chicken skin. We ate this every Sunday night for months without getting tired of it.
    hma pro review

  • 9 May, 2013

    This topic is something that I have been looking into for a while now and your insight is exceptional. Thanks for sharing this information.
    family business management

  • 9 Mar, 2013

    This is a fantastic, simple, go-to recipe. It could not be easier. With a small organic chicken, it's pretty much foolproof. I am a former vegetarian who is still a bit squeamish about cooking meat, but as the main chef in our household, this is one recipe I can rely on. It always gets raves. I will try another reviewer's suggestion to skip boiling the potatoes. That would make this meal take about 7 minutes flat.

  • 19 Jan, 2013

    WOW! I really impressed my mother-in-law with this recipe, and she is a roast chicken connoisseur. I also used a organic whole chicken from Whole Foods and I think it really contributed to the juiciness of this amazing recipe.

  • 13 Aug, 2011

    Love this recipe! It's easy to make, I've made it several times for my family, and taught it to my married daughter who now uses it for her family! I use grapeseed oil instead of olive oil (olive oil turns to a trans fat when heated beyond 180* ) and I put a lemon in the cavity W/ more rosemary...A great meal any day of the week!!!

  • 8 Aug, 2011

    This is my go-to chicken recipe because we all love that crispy chicken skin. We ate this every Sunday night for months without getting tired of it. (stopped for summer grilling)
    Cooking the potatoes in the same pan really saves me a step from having to put together another side dish and I don't precook the potatoes because they cook through just right in the oven. We call them "fat potatoes" because they soak up all the chicken juices and then get crisp edges.

  • 8 Apr, 2011

    5 Star!! LOVE this recipe. I've made it many times and it's wonderful! It's become a staple in my home.

  • 3 Feb, 2011

    Very easy, but I found it too salty. Next time, I'll try it with 1/2 teaspoon (or maybe even less) salt. I would also try fine rather than coarse salt so that there is a fine, even coating rather than clumps of big salt crystals.

  • 1 Feb, 2011

    omg...is this good! the potatoes were amzaing. Put them back in at the end and they crisp a little more.

  • 11 Jan, 2011

    I made this and it was really very good. You can see my results here: http://marthaandme.wordpress.com/2011/01/11/crisp-skinned-chicken-with-r.... It turned out perfectly and the cornstarch really did help make the skin very crisp.