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.
The Martha Stewart Show, March Spring 2008
- 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
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
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