Roast Chicken with Rosemary and Potatoes

Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?

A whole roast chicken with rosemary and potatoes on a wooden table with four plates and a tray of roasted plums beside it.

The charm of this roast chicken with rosemary and potatoes lies in its simplicity: the bird roasts on a bed of very finely sliced potatoes, which crisp to golden around the edges of the tin, while those directly under the chicken are soft and deliciously imbued with the rich cooking juices. The trick is to make sure that you get a little bit of both kinds of potato on your plate.–Skye McAlpine

Roast Chicken with Rosemary and Potatoes

  • Quick Glance
  • Quick Glance
  • 30 M
  • 2 H
  • Serves 4
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Ingredients


Directions

Preheat the oven to 400°F (200°C).

Using a mandoline, a handheld slicer, or a sharp knife, thinly slice the potatoes into rounds about 1/8 inch (3 mm) thick.

Overlap the potato slices in 2 layers in a large roasting pan or 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with 1 tablespoon of the oil and season generously with salt and pepper.

Tester tip: If you don’t have either of those pans available, a round 13-inch (32-cm) tarte Tatin dish or any similarly sized vessel will work.

Pat the chicken dry. Prick the lemon all over with a fork and stuff it in the cavity along with half the rosemary. Place the chicken on the potatoes.

Drizzle the remaining 3 tablespoons oil over the chicken and then rub it all over the skin and add a very generous sprinkle of salt. Lightly crush the garlic cloves and toss them on the potatoes along with what’s left of the rosemary.

Tester tip: You can happily prepare this a few hours before you’re ready to roast the chicken, cover and store in the fridge. Just don’t slice the potatoes more than 4 hours or so ahead, as they may brown.

Slide the pan in the oven and roast until the skin is crisp and the juices run clear when you stick a knife into the thickest part of the bird (between the leg and the body) and the internal temperature reads 165°F (74°C), 70 to 90 minutes, depending on the size of your bird.

Tester tip: If the chicken meat is cooked through but the skin still looks a little pale, simply slide it beneath the broiler for a few minutes until brown and crisp.

Let the chicken rest for 10 minutes before carving. Serve it straight from the roasting pan.

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Recipe Testers' Reviews

This recipe made a liar out of me. For years, I’ve been telling people that Ina’s lemon chicken with croutons is the best roast chicken recipe in the world. But I was wrong. Or maybe I was wrong. I feel like I need to make her recipe again to be sure. But this…THIS chicken. Oh. Em. Gee. I swoon.

It’s absolutely decadent. The potatoes, snug and layered beneath the crisp-skinned and golden chicken, almost take on a confit-like texture. They are so soft, so creamy, and balanced only by their crisp edges.

The only suggestion I have, and this is purely personal, is to layer the potatoes more tightly so there are more. Because we were fighting over them, and I don’t know if you’ve ever seen two old ladies fighting with forks, but it isn’t pretty.

I used gold potatoes because the skin is thinner and I didn’t want to mess with peeling them. (I’m lazy.) My chicken was 5 lbs and I cooked it for 75 minutes, which was perfect. I used my 12-inch all-clad pan.

Let’s face it, there’s nothing like a well-roasted chicken. The crisp, salty skin plus the juicy meat make for a satisfying and satisfyingly simple way to put dinner on the table. When you add fabulous potatoes to the mix cooked along with the chicken in a single pan, it’s time to put your feet up and simply wait until it’s done.

I used a 9-by-13-inch roasting pan and Yukon Gold potatoes. Admittedly the potatoes were small, so it seemed prudent to increase the number used to cover the pan bottom completely including a little overlap. Even with the pan covered, my tasters were all craving more of those potatoes, so next time I'll use a larger pan to accommodate that desire.

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Comments

  1. I have two russets and two sweet potatoes on my counter. I’d love to use them up – do you think the sweet potatoes would hold up in this recipe?

    1. Yes JJJ, I think they’d be fine, and might lend some slightly different flavors to the dish. If you try it, do let us know how it turns out.

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