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Crisp-Skinned Chicken with Rosemary Potatoes

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.

Source: Martha Stewart Living, January 2011
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  • brookebov
    1 FEB, 2011
    omg...is this good! the potatoes were amzaing. Put them back in at the end and they crisp a little more.
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  • MarthaandMeBlogger
    11 JAN, 2011
    I made this and it was really very good. You can see my results here: http://marthaandme.wordpress.com/2011/01/11/crisp-skinned-chicken-with-rosemary-potatoes/. It turned out perfectly and the cornstarch really did help make the skin very crisp.
    Reply

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