Prep 30 mins
Cook 1 hr
Roasting the chicken with a coating of cornstarch makes for a crispy crust while holding the potatoes for half the baking time keeps them from getting soggy with chicken grease. Excellent recipe... From: Cook's Country magazine, no date??? By Jeremy Sauer
- 1 (3 -5 lb) roasting chickens
- 2 lbs red potatoes, small
- 2 teaspoons vegetable oil
- 2 teaspoons cornstarch
- Adjust oven rack to middle position. Line roasting pan with foil and place on rack. Heat oven to 475 degrees.
- Discard chicken giblets, rinse chicken and pat dry with paper towels.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Using a skewer, poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.
- Coat v-rack with cooking spray and place chicken in v-rack, wing side down.
- When oven is preheated, remove roasting pan from oven. Place the v-rack and chicken in the pan and return to oven. Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Return to oven and roast another 15 minutes.
- Meanwhile, scrub potatoes and cut in half. Toss potatoes, 2 tsp vegetable oil, and 1/2 tsp salt in bowl.
- Remove roasting pan from the oven and place the v-rack with chicken on a piece of foil to catch all the dripping grease. Gather up baking pan foil by it's corners and discard along with the chicken grease.
- Arrange potatoes cut side down in pan.
- Flip chicken so that breast side is up and place v-rack with chicken back into the roasting pan.
- Roast chicken until thermometer placed in the thickest part of the thigh reads 170, about 20 minutes.
- Remove chicken from v-rack and pour juices from chicken onto the potatoes in the roasting pan.
- Place chicken on angel-food cake pan insert or empty soda can to rest upright for 10-15 minutes.
- Toss potatoes in chicken juices, return to oven and cook until well browned and crisp, 10-15 minutes.
- Carve chicken and serve.