CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.
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Kelli Fish
[email protected]This recipe is a keeper!
Lorraine Marquez
[email protected]This is one of my favorite recipes. It's always a hit when I make it.
Moon's world
[email protected]I love that this recipe is so versatile. I can use different types of potatoes, vegetables, and herbs.
Isabella Addison
[email protected]This dish is perfect for a weeknight dinner. It's quick and easy to make, and it's always a hit with my family.
FARUk Ahmad
[email protected]I'm not a very experienced cook, but this recipe was easy to follow. I'm so glad I tried it.
Talent Privah
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken salad with the leftovers, and it was delicious.
Jyoti Pant
[email protected]I'm not a big fan of chicken, but I loved this dish. The chicken was so moist and flavorful.
Chikaodi Matthew
[email protected]This dish is a bit time-consuming to make, but it's worth it. The chicken and potatoes are both so delicious.
YASIN Ail
[email protected]The potatoes are the perfect side dish for this chicken. They're so fluffy and delicious.
Jarred Young
[email protected]I love the crispy skin on the chicken. It's so flavorful.
Gaming habib
[email protected]This recipe is perfect for a special occasion. The chicken and potatoes are both so elegant and delicious.
Naomi Swanepoel
[email protected]I'm not a big fan of rosemary, so I used thyme instead. The chicken and potatoes still turned out great.
Shairyar Khan
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love that I can just throw everything in the oven and forget about it.
Rj Roni
[email protected]The chicken was a bit dry, but the potatoes were delicious. I'll try cooking the chicken for a shorter amount of time next time.
Tanjina Tanjin
[email protected]I've made this dish several times now, and it's always a hit. My family loves the crispy chicken and the flavorful potatoes. It's a great meal for a weeknight dinner.
Kirk Saint
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs to the chicken and potatoes, and it was much better.
timeeka zass
[email protected]This dish is a winner! The chicken was moist and flavorful, and the potatoes were crispy on the outside and fluffy on the inside. I'll definitely be making this again.
Md Hanjala
[email protected]I'd never cooked a whole chicken before, but this recipe was so easy to follow. The chicken came out perfectly cooked, with crispy skin and juicy meat. The potatoes were also delicious, and the rosemary gave them a wonderful flavor.