Potatoes That Taste Better Than the Chicken

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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