Poultry in Motion

Herb-Roasted Whole Chicken with Crispy French-Style Potatoes

1 hour 45 minutes
Serves 4
DinnerFrench
Herb's take

Inspired by the French classic poulet rôti, this recipe will have you roasting a whole chicken atop a bed of halved potatoes, infusing them with savory drippings and aromatic herbs. You'll learn the secret of maximizing crispness and flavor by starting potatoes under the bird and finishing them at high heat.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425°F (220°C) and adjust the rack to the lower third position.
  2. 02
    In a large roasting pan, toss the halved potatoes with 1 tablespoon olive oil, half the thyme and rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly to cover the pan.
  3. 03
    Stuff the chicken cavity with lemon halves, smashed garlic cloves, and remaining herb sprigs.
  4. 04
    Gently loosen the skin over the chicken breast with your fingers, then smear 2 tablespoons softened butter underneath the skin. Rub the remaining butter and 1 tablespoon olive oil all over the outside of the bird.
  5. 05
    Sprinkle the chicken all over with paprika, remaining salt, and remaining pepper.
  6. 06
    Place the chicken, breast side up, directly on top of the potatoes in the roasting pan.
  7. 07
    Roast uncovered for 20 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and continue roasting for about 1 hour, until the chicken thigh registers 165°F (74°C) at the thickest part.
  8. 08
    Remove the chicken from the pan and let it rest on a cutting board, tented loosely with foil, for 15 minutes.
  9. 09
    While the chicken rests, toss the potatoes in the pan juices, then return them to the oven. Roast at 425°F for another 15 minutes until the potatoes are golden and crisp.
  10. 10
    Carve the chicken. Arrange the potatoes on a platter, top with carved chicken, and drizzle with any remaining pan juices.
  11. 11
    Serve immediately, garnishing with extra fresh herbs if desired.

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