A whole chicken spiced and roasted shows it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
- Servings: 6
Photography: Kate Sears
Source: Halloween 2007, Special Issue 2007
- 2 teaspoons paprika
- 1/2 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Coarse salt and freshly ground black pepper
- 1 whole chicken (4 pounds), giblets, neck, and excess fat removed from cavity, rinsed and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds purple potatoes, halved if large
- 2 bunches red baby beets (1 1/4 pounds), trimmed
Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.