Crisp-Skinned Chicken with Rosemary Potatoes

Name: Crisp-Skinned Chicken with Rosemary Potatoes
Prep time: 20 min
Total time: 105 min
Ingredients: 6 russet potatoes, peeled and cut crosswise, ¾ inch thick; Coarse salt; Extra-virgin olive oil; 0.5 teaspoon cornstarch; 1 whole chicken (about 4 ½ pounds); 1 tablespoon unsalted butter, softened; 1 small bunch fresh rosemary

3.6

(86)

9 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hrs 45 mins

Servings:

6

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Ingredients

6 russet potatoes, peeled and cut crosswise, ¾ inch thick
Coarse salt
Extra-virgin olive oil
½ teaspoon cornstarch
1 whole chicken (about 4 ½ pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Directions

Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.