Crispy Roast Chicken And Potatoes Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
• While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
• Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
• Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
• Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
• Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
• To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

Steps:

• Allow the chicken to rest at room temperature for 30 to 60 minutes.
• Preheat the oven to 425 degrees F.
• In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
• In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
• Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
• Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
• To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Steps:

• 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.

Steps:

• Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
• Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
• Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
• Using a metal skewer or paring knife, poke 20-30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
• Cut remaining thyme sprig crosswise into 3-4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
• Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45-55 minutes.
• Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
• Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15-25 minutes more.
• Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
• Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
• Cooks' Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This 'dry brine' will result in a flavorful juicy chicken with even crispier skin.

Steps:

• Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
• Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
• Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
• Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
• Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
• Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
• Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
• Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
• Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
• Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
• Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
• Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Cut the stems from the dill and set aside, then roughly chop the leaves. Keep a small handful of the dill leaves to garnish, then mix the rest with the butter and garlic.
• Carefully lift the skin of the chicken breasts and legs, and push about two-thirds of the garlic butter under the skin. Spread it over the meat, then spread the remaining butter over the skin and season. Put the chicken in a large roasting tin and squeeze over the lemon halves, then put them into the cavity along with the dill stalks. Roast the chicken for 20 mins.
• Reduce the oven to 180C/160C fan/gas 4. Scatter the potatoes around the chicken, drizzle over the oil and sprinkle with a little salt. Turn the potatoes so they're coated in the oil and any roasting juices from the chicken. Roast for another 1 hr, turning the potatoes occasionally until brown and the chicken is completely cooked through. Sprinkle over the reserved dill leaves and serve.