New This Month

Potatoes That Taste Better than the Chicken

25

This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten, and goes wonderfully with his Creamed Spinach and Basil.

  • Servings: 4

Source: The Martha Stewart Show, March Spring 2008

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons grapeseed 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
  • 1 chicken liver
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 head garlic, halved crosswise
  • Fleur de sel, for serving

Directions

  1. Preheat oven to 450 degrees.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • josien
    25 SEP, 2010
    I agree with everyone here. One of the best ever! and the idea for the potatoes is a perfect addion.
    Reply
  • Cathdownunder
    5 MAY, 2010
    One of the best ever. As with the previous contirbutor, I removed potatoes from fat to crisp up/ As I writer a second chicken and another lot of potatoes in the oven. By the time my family have finished tonight I will have cooked about 6lb of chicken and 11lb of potatoes. Getting my 3 Aussie males can be a struggl, but tonight's effort has been a efinite hit with them and with very little fuss for me. Thanks Martha and Jean-Georges.
    Reply
  • greensubaru
    29 MAR, 2010
    I've found that to get the best results, only put as many potatoes in as makes a single layer in the pan. I also end up using less fat for my pan size than what's called for, and even spoon some out at the end (to use in other recipes) so the potatoes aren't swimming in it. And when the chicken's done, I put it on a plate to rest and return the potatoes to the oven to brown and crisp up some more.
    Reply
  • jojophina
    2 MAR, 2010
    This one is easy,impressive and always a favorite in my family!
    Reply
  • tedscutti
    24 DEC, 2009
    This recipe yields great results with a minimal investment in effort and time. For a group, you can roast two chickens at once in a larger roasting pan. This is a definite go-to recipe for entertaining.
    Reply
  • jojophina
    3 NOV, 2009
    This is a family favorite!Its so simple!Always comes out delicious and the potatoes really do taste better than the chicken!LOL!
    Reply
  • teyti
    25 APR, 2009
    Can I use dried rosemary and thyme instead of the fresh ones? and can I use olive oil instead? Thanks!
    Reply
  • MrPungyao
    27 NOV, 2008
    i made this for memorial day for my friends. it was incredible. the potatoes were a hot mess good!!! you don't have to do a thing except flip the chicken!! make this!!!!
    Reply
  • Iloveyumyumfood
    4 OCT, 2008
    To Delightfullybaked: Marinated chicken?? No, do this the way the good chef tells you and it turns out great. There is no room left for stuffing. You have herbs and garlic already in there and that's enough for a little chicken. It is so good I make it at least one a month. A bit on the high calorie side though.
    Reply
  • Iloveyumyumfood
    4 OCT, 2008
    To Delightfullybaked: Marinated chicken?? No, do this the way the good chef tells you and it turns out great. There is no room left for stuffing. You have herbs and garlic already in there and that's enough for a little chicken. It is so good I make it at least one a month. A bit on the high calorie side though.
    Reply