One of my Southern Belle friends, Miss Valentine, told me a tale about a chicken that you roast by placing it on the bare oven rack. That’s right – no roasting pan or dish holding the bird. Just flesh and metal. It’s genius, she says, because the chicken juices drip onto a pan of potatoes placed below, essentially FRYING the potatoes! I’m so glad someone finally figured out how to make chicken juices even more magical: using them to fry things!
I’ve never met a roast chicken that I didn’t like, so I immediately requested the recipe.
The dish is quite simple, as all roasts really are. You season the bird and let it roast with other vegetables for an hour or so while your house fills with that mouth-watering aroma. A simple, hearty and thrilling dish to make for company or even a date!
I recently did just that, and here’s how I made it mine…
Write Gal’s Unusual Roast Chicken
- One 4-lb whole chicken, giblets removed and skin checked for pin feathers
- One lemon
- Kosher salt
- Cracked pepper
- Two sprigs fresh rosemary, chopped
- Four sprigs fresh thyme, chopped (use any herbs you like)
- 5 cloves of garlic, minced, separated
- EVOO
- 2.5 lbs yukon gold potatoes
- Chopped parsley, for garnish
Preheat the oven to 400.
Wash and dry the chicken, then season the inside well with salt and pepper. Cut the lemon in half and place inside the chicken. Mix 4 T EVOO with 2 crushed cloves of garlic and rub all over the chicken. Sprinkle the skin well with salt and pepper, then tie the legs together.
Cut the potatoes into thick chunks and spread on a large baking sheet with a drizzle of olive oil (I also added one sliced onion here, but use your imagination! Fennel? Carrots? Parsnips?) and salt and pepper. Place the potatoes on the bottom rack of the hot oven and place the chicken directly above it, so all juices will fall on the potatoes.
Roast for 45 – 50 min., or until juices run clear when you pierce between the thigh and body. Remove the chicken to a serving platter and tent with foil. Sprinkle the potatoes with the remaining garlic and herbs. Continue roasting until they turn a bit golden and are sizzling. Remove and prepare to eat!
Carve yourself big slices of the tender-as-all-get-out meat and spoon up the veggies, topping with parsley, if using. I highly recommend using an organic chicken because the taste is so much better and it is way juicier.
I’m sure you’re wondering if this made a huge mess in the oven. I have no idea … do I look like a girl who does her own dishes? 😉
Another night, another bottle...
Enjoy, friends! xoxo
Seasoned to Taste 