Rendering the chicken with a sliced bed of potatoes and onions is a fat trick that results in a deliciously crisp and juicy low-fush bird with an incorporated lateral dish.
Low-Fuss Crispy Roast Chicken

Rendering the Chicken with a sliced bed of potatoes and onions is a fat trick that results in a deliciously crisp and juicy low-fush bird with an incorporated lateral dish.

  • Yield: 4 servings
  • Active Time: 30 minutes
  • Total Time: 1 hour 45 minutes

Ingredients :

  • 1 4–4 1/2-lb. whole Chicken
  • 5 sprigs thyme, rosemary, marjoram, or sage
  • 1 Tbsp. plus 1 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground pepper, plus more
  • 1 1/4 lb. medium red-skinned or Yukon Gold potatoes, cut into 1/2" wedges
  • 2 small onions, cut into 1/2" wedges, leaving root end intact
  • 1 1/2 Tbsp. extra-virgin olive oil

Preparation :

  • Rendering the Chicken with a sliced bed of potatoes and onions is a fat trick that results in a deliciously crisp and juicy low-fush bird with an incorporated lateral dish. In the lower third of the oven, put a saucepan; preheat to 450 ° F. Place in the oven the 12 "cast-iron or steel pot.
  • Top up the chicken's side on top of a cutting board. Low skin covering the breasts and thighs. Tuck 4 thyme sprigs under the loosened skin, 1 brush per breast and thigh. Bring the Chicken over the chick's cavity. Use the Chicken towels. Place Chicken breast side up on the Chicken board.
  • Merge 1 dc. 1 tsp. and more. 1/2 tsp and salt. In a little mug, pepper. Place the Chicken dry board, then stick the legs along with the twine in the kitchen.
  • Place 20–30 hole over a Chicken with a metal skewer or a paring knife that gives particular emphasis to fatty (thickest) skin pieces. Season with the salt mixture and put a pinch in the cavity but cover it mostly outside the bird.
  • Split the rest of the thyme sprig into 3 to 4 sections across and placed into a big tub. Add pulp, onions, coal, 1/2 dp. Salt and an ample pepper pick. Combine, throw. Throw.
  • Take your pot out of the oven carefully. Move potato mixture into a sickle, then put Chicken on top of the breast on a potato mixture. Mixture will sizzle. Notice, handle is hot. Return skillet to the oven. Rub into the thickest section of the breast, 160 ° F, and the thickest section of the thigh records at 175 ° F, 45–55 minutes, before instant read thermometer inserted.
  • Remove the oven pot. Switch Chicken to a large plate with tongs or a large wooden spoon plated in a cavity. Offer a stir to the potato mixture. Enable 5 minutes to rest in chicken.
  • Slash extended skin between the thighs and breasts with a sharp knife to allow steam to run away. Tilt the bird and plate carefully over a large bowl to drain juices. Let the Chicken rest for 15 to 25 minutes until the potatoes are gabbling.
  • Tilt the Chicken and plate over a bowl with the juices, then move Chicken and carve to the chopping board. (If it has been cooled and cooled down, reheat slowly over low heat or in the microwave for 10 seconds.)
  • Set up a platter with chicken. Serve next door, spooning juices with roasted potatoes and onions.
  • Note: Put it in a wire pan in a rimmed bakery or in a roasting pot on a v-rack, and then chill, open at least 12 hours or up to 2 days, after patting dry and salting chicken. The product of this 'fresh salt' is a delicious juicy chicken, also with more crispy meat.


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