ONE-PAN ROAST CHICKEN & POTATOES
Bring the pan straight to the table and use the juices to make a light, lemony gravy for the perfect summer roast
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Stuff the chicken cavity with 2 lemon halves, 2 rosemary sprigs, 4 onion quarters and some seasoning. Put the chicken into a large roasting tray.
- Crush 3 garlic cloves, then add to a small bowl with the thyme leaves and olive oil, mix, then rub this all over the chicken with some seasoning.
- Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Remove the chicken from the tray and place on a serving dish or board to rest for 15-20 mins. As you lift the chicken, let any juices pour back into the tray. Increase oven temperature to 200C/ 180C fan/gas 6 and cook the potatoes for a further 10-15 mins or until tender.
- If you want gravy, use a slotted spoon to remove the potatoes from the tray to a serving bowl, then use a potato masher to mash all the juices, lemons, herbs and garlic together in the roasting tray, adding a splash of water if it's too pulpy. Push this mix through a sieve, taste the gravy and add some more seasoning if you need to. Bring everything into the garden so everyone can help themselves.
Nutrition Facts : Calories 670 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 0.48 milligram of sodium
ROAST CHICKEN WITH CHICKEN FAT POTATOES
Everyone is looking for that incredible whole-roasted chicken they can make over and over again. I'll show you how to make a beautiful chicken with potatoes that are cooked in the chicken's drippings. Best part? It all happens in one pan. Big flavor with minimal cleanup- that's my kind of meal. If fennel isn't your thing, swap it out for an onion or omit it all together (the seeds, too).
Provided by Elena Besser
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle the cavity and the exterior of the chicken with salt, pepper and the fennel seeds. Stuff the cavity of the chicken with the lemon slices and 7 to 8 thyme sprigs.
- Add the potatoes and fennel to a roasting pan, Dutch oven or cast-iron skillet. Drizzle with the oil, sprinkle with salt and pepper and toss together to evenly coat. Top with the remaining 2 to 3 thyme sprigs. Place the chicken on top of the potatoes and fennel and place on the lower rack of the oven. Cook until the chicken is golden brown and crispy and an instant-read thermometer inserted into the chicken registers 160 to 165 degrees F, about 50 minutes.
- Use tongs to transfer the chicken to a cutting board, letting any extra juices drip onto the potatoes and fennel. Allow the chicken to rest so the juices redistribute into the meat, 25 to 30 minutes. Toss the vegetables to coat in the chicken juices using a large spoon and continue to cook until crisp, about 15 minutes.
- To quarter the chicken, start by removing the thighs and legs and then move to the breast meat. Serve the chicken with the potatoes and fennel, garnish with the reserved fennel fronds and enjoy!
ROAST CHICKEN WITH DILL & POTATOES
Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco's Italian heritage.
Provided by Silvana Franco
Categories Dinner
Time 1h35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 623 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 0.4 milligram of sodium
HIGH ROASTED CHICKEN AND POTATOES
Perfect Chicken Every Time - a terrific presentation for very small effort. Very economical as well. From Cooks Illustrated.
Provided by Steve_G
Categories Chicken
Time 1h30m
Yield 1 chicken, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve salt and sugar in 2 quarts cold water in large container.
- Immerse chicken and refrigerate until fully seasoned, minimum 1 hour, maximum 4 hours.
- If you're planning on cooking immediately adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line bottom of broiler pan with aluminum foil and spray with spray.
- Remove chicken from brine, rinse with water.
- Butterfly chicken, flatten breastbone and smeer on flavored butter.
- Place chicken on the top of the broiler pan.
- For the crispest skin the bird should be placed, uncovered in the fridge for 8 hrs or overnight, Toss potatoes with oil, salt, and pepper in medium bowl.
- Spread potatoes in even layer in foil-lined broiler pan bottom.
- Place broiler pan rack with chicken on top.
- Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
- Roast chicken until spotty brown, about 20 minutes.
- Rotate pan and continue to roast until skin has crisped and turned deep brown-- 20-25 minutes longer.
- A thermometer should registers 160 degrees in thickest part of breast Transfer chicken to cutting board and tent with foil.
- Remove HOT broiler pan rack; soak up excess grease from potatoes with paper towels.
- Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed.
- With additional paper towels, pat off remaining grease.
- Cut chicken into serving pieces and serve with potatoes.
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