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.
Photography: Kate Sears
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.
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