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Potatoes That Taste Better than the Chicken

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

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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. Step 1

    Preheat oven to 450 degrees.

  2. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, March Spring 2008

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Reviews (57)

  • 25 Sep, 2010

    I agree with everyone here. One of the best ever! and the idea for the potatoes is a perfect addion.

  • 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.

  • 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.

  • 2 Mar, 2010

    This one is easy,impressive and always a favorite in my family!

  • 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.

  • 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!

  • 25 Apr, 2009

    Can I use dried rosemary and thyme instead of the fresh ones? and can I use olive oil instead? Thanks!

  • 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!!!!

  • 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.

  • 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.

  • 12 Sep, 2008

    Made this dish tonight. AWESOME!!

  • 10 Sep, 2008

    I made this dish after that night after watching the show. Both are excellent but the potatoes were to die for. Thanks for making this on show

  • 8 Sep, 2008

    test

  • 8 Sep, 2008

    Test

  • 7 Sep, 2008

    Both are great in my book can't wait to make this one.
    Beth

  • 29 Aug, 2008

    Is it suitable to use a whole chicken that is already marinated? Do I still make use of the stuffings in the chicken?

  • 5 Aug, 2008

    THANKS SO MUCH FOR THE INFORMATION ON WHAT "FLEUR DE SEL" IS AND WHERE IT COMES FROM. JUST GOES TO SHOW ALL US GALS THAT THERE ARE TIMES WHEN A MAN KNOWS MORE THAN WE DO. MARLENE

  • 28 Jul, 2008

    When we saw the show, this was a VERY tempting meal to cook. Good performance by that french professional guy! Easy and essentially a fairly conventional idea. And that is why its so good. We tried not to be over-ambitious, watched the video once, we used the general impression what he was doing. And we did't worried to much about the details. The result - very good! Some fried corncobs and a couple of cold swedish lager beer, and we brought this to a successful dinner! /ANDERS,ANNIKA

  • 11 Jun, 2008

    This is the most wonderfull meal and has become my families favorite. I refer everyone to Martha's site for the recipe. Time adjustment are easy depending on the number of chickens..I have done two and upped the time to 22 min. Reds, fingerling and Yukons are wonderful. Thanks for this amazing recipe. I loved the video.

  • 28 May, 2008

    i recently made this for 100 ladies at my chuch. everyone loved it. it is a great meal to serve for a crowd if you have the space to do it

  • 28 May, 2008

    my girlfriend

  • 12 May, 2008

    I thought the chicken tasted just as great as the potatoes! I made this for mother's day for a very special mom and it was absolutely sinful!! It is so naughty with all the oil and butter, and be prepared: you will need to clean your oven once it's done. I also prepared the spinach for an over the top meal.

  • 29 Apr, 2008

    I love the recipe from the "French Chefs Show" Roasted Chicken and Potatoes.
    I have made this 5 times. I have friends and family who rave about it.
    Try it!

  • 18 Apr, 2008

    I cannot get enough of this recipe, I have made it 4 times since the show aired. I have used a larger chicken than recommended but had to increase the rotation time to about 25 minutes eah side. The title is true and I wish I had a larger pan in order to make more potatoes with this dish! I enthusiastically recommend you try this dinner today!

  • 16 Apr, 2008

    I used a regular roasting pan and the recipe turned out fine. The potatoes are so good. Depending on the size of the chicken will determine how small or large the potato chunks should be. My potatoes were cut a bit too small and they were done before the chicken. Next time I will know better.

  • 15 Apr, 2008

    Wow is this a great recipe! I have made it twice. I used a thermometer to make sure the chicken was done since chicken was larger. The second time I made it, I cut the butter and oil down to 2 tablespoons each - 1 TBL butter, 1 TBL oil for potatoes

  • 11 Apr, 2008

    This recipe is now a favorite in my home. I did use a chicken that was about 6lbs. so i double the rotating time in 20 minute increments. My husband loved the potatoes more than the chicken and we ate 4 dinners out of it with our family of 3 with my husband wining for more taters after they had ran out =}. I will be making this again!

  • 7 Apr, 2008

    I made this 2 nights ago and it was delicious!!! The potatos tasted just as good as the chicken. I also made soup with the chicken bons after craving out of the meat. It was also very tasty with the smoky roasted chicken corp and the brown bits from the roasting pan. The roasting pan has collected quite bit of grease, I would cut down on butter the next time.

  • 3 Apr, 2008

    One of the best all time chicken recipes I've ever made and potatoes were delicious, along with the creamed spinach a winning company meal. I used a Bell

  • 3 Apr, 2008

    One of the best all time chicken recipes I've ever made and potatoes were delicious, along with the creamed spinach a winning company meal. I used a Bell

  • 2 Apr, 2008

    I made this for friends this past weekend. I used pre-chopped garlic instead of a head, which allowed the garlic to be spread all over the inside of the cavity. I skipped the liver. I used a larger chicken, so I cooked longer like everyone else has mentioned. I also did not put the the water in the pan at the end of the cooking and had great results with extra crispy potatoes. Yum! It has been added to my personal recipe collection. If you haven't tried it yet, you need to!

  • 1 Apr, 2008

    It was really a great meal... i used a homegrown chicken that weighted 4 pounds,i cut the spuds up to small, will cut them bigger next time... it was really tastey and will make it often...

  • 1 Apr, 2008

    It was really a great meal... i used a homegrown chicken that weighted 4 pounds,i cut the spuds up to small, will cut them bigger next time... it was really tastey and will make it often...

  • 1 Apr, 2008

    This is an excellent recipe. My husband who usually doesn't care for roast chicken loved it. He said I could make it again anytime! I used a 4 pound chicken and cooked it about 10 minutes longer per side. So quick and tasty!

  • 31 Mar, 2008

    I made this with some personall changes. I applied Martha's perfect roasted chicken recipe also. I added a whole lemon with the garlic- and that was it. I also added on 10 minutes of cooking time per side of the chicken. It was still juicy and the outer coating was perfectly crispy! We all loved it. I will definitely do this one again!!

  • 31 Mar, 2008

    I made this with some personall changes. I applied Martha's perfect roasted chicken recipe also. I added a whole lemon with the garlic- and that was it. I also added on 10 minutes of cooking time per side of the chicken. It was still juicy and the outer coating was perfectly crispy! We all loved it. I will definitely do this one again!!

  • 31 Mar, 2008

    I made this with some personall changes. I applied Martha's perfect roasted chicken recipe also. I added a whole lemon with the garlic- and that was it. I also added on 10 minutes of cooking time per side of the chicken. It was still juicy and the outer coating was perfectly crispy! We all loved it. I will definitely do this one again!!

  • 31 Mar, 2008

    I also had this entire meal including the creamed spinach. The chicken was excellent, very tasty and moist. The potatoes were wonderful too, even my 7 year-old said that he "loved them." I definetely would make this dish again, minus the creamed spinach. Although, in order to get all the ingredients initially, it is a little pricey.

  • 31 Mar, 2008

    I had this entire meal (including the spinach) at a dinner party last night and eveyone loved it so much. The chicken stayed incredibly moist, infused with subtle flavors from the garlic and rosmary....and the potatoes were like butter...almost heavenly...so rich and delicious... this whole meal is amazing. Thankyou Martha!

  • 31 Mar, 2008

    Okay - this is my new chicken dinner obsession. It was absolutely delicious. I cooked my chickens 5-10 minutes longer on each side. EVEN MY MOTHER IN LAW ENJOYED IT - she never likes what I make. My husband went back for seconds - which isn't unusual, but this was a 'new' recipe so he's usually leary of my test meals. This is definitely one of my favorites now.

  • 30 Mar, 2008

    took over 30 minutes longer....tasted just like regular roasted chicken to us...no taste of garlic, etc...

  • 30 Mar, 2008

    It was delicious - made it last night- I also stuffed a shallot in with the garlic and herbs. My five year old niece loved it also - cleaned her plate. My husband went back for seconds. I was hoping for left over potatoes to make home fries this morning but ...

  • 30 Mar, 2008

    He did put it right onto the bottom of he pan, and not on top of the potatoes. And his trussing seemed pretty simple. Put the string under the legs, then cross on top of them, and over the bird (the crossed string will get caught on the tip of the cavity and holds it i place) and crossed again, then under the wings in the back, tieit there. Hope it works.... i'm making it for dinner tomorrow too, and using the string will be a whole lot easier than figuring out when it's done!

  • 29 Mar, 2008

    Joesnana - I agree that the bird was put right onto the cast iron pan - not onto the potatoes. I'm making this for Sunday dinner tomorrow and I can't wait! Hopefully I won't ruin it because I've been talking about it all day to my mother-in-law - who is coming over for dinner after church. YOu know how that can go (pray for me).

  • 29 Mar, 2008

    Mrsmudh - I haven't made this yet, but I think he took the wing parts off so the chicken would roast easier in the pan. I plan on keeping them because I like the wings too!

  • 29 Mar, 2008

    ibump here's where I learned how to truss a chicken: http://www.foodnetwork.com/food/ck_dm_meat_poultry -- it's easy but if your hand eye coordination is all wacky like mine, you might have to practice a few times. Someitmes it's easier to tuck the wing tips under the bird and just tie the legs to that neck nub thingy. Hope that helps you.

  • 29 Mar, 2008

    This receipe is so delcious! We made this Saturday night. The chicken is unbelievable and moist the potatoes are awesome and crispy. I made the spinach and cream receipe and just added a bag of raw prewashed spinach and fresh basil to the cream mixture. Everything was so flavorful. I felt I had taken a trip to one of Manhattan's finest resteraunts. Thanks.

  • 29 Mar, 2008

    Saw this show in the morning, made it for supper. Used a stainless steel roasting pan with canola oil and margaine (allergies), a winged chicken stuffed with head garlic

  • 29 Mar, 2008

    What is fleur de sel?

  • 29 Mar, 2008

    I just learned my lesson. Yes, you have to use a cast iron pan. In the first sixteen minutes I started to smell something burning...it turned out that the handle of the pan I was using is made of some sort rubber...I'm a new cook, so of course something like this had to happen. I had to switch everything to a large LeCruiset pot, because I don't have a cast iron roasting pan...hope it turns out well...

  • 29 Mar, 2008

    It appeared a cast ironpan was used/ any changes with a regular roasting pan?
    also the cheicken did't seem to be resting on a bed of potatoes, did I miss that?
    I want to try it for sunday suppr !!!!

  • 29 Mar, 2008

    LIfe couldn't be better than this GOOD FOOD!

  • 29 Mar, 2008

    Why are the wings removed? They are my favorite part of the chicken.

  • 28 Mar, 2008

    i would like details on how Chef Vongerichten prepped his chicken, i.e., removing wings and trussing (w/ string, whole body, quick and simple -- i.e., no needle/thread). he did it so fast on the show, i couldn't follow it! perhaps the marthastewart.com staff can help?
    thanks!

  • 28 Mar, 2008

    Yum! I watched the show this morning and made this for dinner tonight as a result. It was so easy to make and the potatoes are really better than the chicken... but the chicken was also delicious. It's hard to believe so much flavor is infused just from what is in the cavity and from the chicken itself. I'll definitely make this again!

  • 28 Mar, 2008

    Dear Connie,
    Fleur de sel is a very special (expensive) salt collected by hand and sun-dried on the shores of distant lakes and oceans.

  • 28 Mar, 2008

    Rats, I just caught the tail end of the show. What is fleur de sel?
    Thanks.
    conniemeg