Quick Roast Chicken With Potatoes
"Taken from The New Portuguese Table by David Leite http://leitesculinaria.com This is an easy and flavorful roast chicken, the potatoes cook in the same pan which makes cleanup easy! The red pepper paste called for in the original is recipe #483363 but if you want to use another pepper paste please do so. The timing will be different depending on your oven and how large your bird is."
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 whole chicken, 3 1/2 to 4 pounds
- 3⁄4 cup red pepper paste
- salt and pepper
- 2 lbs yukon gold potatoes, cut into 1 inch cubes
- 1 tablespoon olive oil
directions
- Preheat the oven to 425°F.
- Remove any giblets from the chicken, and pull away any extra fat from inside the bird. Gently separate the skin from the meat over the breasts, thighs, and legs; being careful not to tear it. Spread 4 tablespoons of the red pepper paste under the skin, coating the breast, thigh, and leg meat as evenly as you can. Massage 1 more tablespoon over the skin, then season to taste with the salt and pepper. Place the chicken on a rack that will fit in a roasting pan with room for the potato chunks below the rack.
- Toss the potatoes with the olive oil and remaining red pepper paste, and place them in the bottom of the roasting pan. Season to taste with salt and pepper. Place the rack with the chicken on it over the potatoes and place in the preheated oven.
- Roast until a thermometer inserted in the thickest part of the thigh reads 160F, about an hour. Remove the pan from the oven, cover loosely with foil, and let rest for 10 minutes.
- While the bird is resting, check the potatoes for doneness. If they are not completely tender, toss the pan back in the oven until the chicken is done resting.
- Carve the chicken into serving pieces and serve with the potatoes on the side.
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Reviews
-
This chicken was a real surprise - so flavorful. The potatoes absorbed all the goodness and we just loved this meal. Thanks for posting. I will use this recipe over and over.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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