Prep 10 mins
Cook 1 hr
This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten in his appearance on the Martha Stewart show. It is the best roasted chicken I've ever made, and the potatoes are to die for. I did not remove the wings when I made this, and I increased the cooking time to 25 minutes per side to make sure it was done. I also used olive oil instead of grapeseed oil with great results, and regular sea salt instead of fleur de sel was just fine. Enjoy!
- 6 tablespoons unsalted butter
- 6 tablespoons grapeseed oil
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
- 3 lbs whole chickens, wings removed
- coarse salt
- pepper, freshly ground
- 1 chicken liver
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 head garlic, halved crosswise
- fleur de sel, for serving
- Preheat oven to 450 degrees.
- Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
- Place potatoes in a single layer in roasting pan.
- Season chicken inside and out with salt and pepper.
- Place liver, rosemary, thyme, and garlic inside cavity of chicken.
- Using kitchen twine, tie legs together to enclose.
- Rub chicken with remaining 3 tablespoons each of butter and oil.
- Place chicken on top of potatoes on one of its sides.
- Transfer roasting pan to oven and roast for 20 minutes.
- Turn chicken onto its other side and continue roasting 20 minutes more.
- Turn chicken, breast side up, and add 2 tablespoons water to pan.
- Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
- Carve chicken in roasting pan allowing the juices to combine with the potatoes.
- Serve from the roasting pan, spooning pan juices over potatoes.
- Sprinkle with fleur de sel.