Roasted Rosemary Chicken & Potatoes
Not exciting, but delicious . . . roasted rosemary chicken and potatoes . . . comfort on a plate. This is a dish I make throughout the year and I never give it the attention that it deserves here on my blog. So today roasted chicken gets its due. I've done this so many times I don't need to open a cookbook and follow a recipe, but the approach I use I learned from The New Best Recipe.
I preheat the oven to 350°F, baste the chicken with melted butter, salt, pepper and chopped rosemary, then place it on a v-rack in a roasting pan with one wing side up. I roast it for 15 minutes, then turn it so the other wing side is up, roasting for another 15 minutes and, finally, turn it breast side up, turn the oven up to 450°F and roast it another 20-30 minutes, until a thermometer inserted in the breast measures 160°F and inserted in the thigh measures 170°F. I let the roasted chicken rest for 10 minutes under a loose tinfoil tent, then carve and serve.
As for the potatoes, I toss them with olive oil, rosemary, salt and pepper and roast them uncovered in the oven alongside the chicken. Couldn't be simpler.
Roasted chicken is also my go-to meal. I probably roast a chicken an average of .75 times per week. I use a bit different method: chicken, breast side down, into a preheated oven-proof and range-safe pan, into the oven at 450, after 20 minutes, flip it over, roast until it reaches 150 in the breast (it is always at least the proper temp in the dark meat by then, and carryover cooking brings the breast up near 150). By then the salmonella levels have been reduced by 10D, so it's safe (fuck the USDA).
But you forgot to mention the absolute most important part: the gravy! I pull the chicken out and the pan goes onto the stove. I pour off excess fat, then deglaze with chicken stock if I've got it, or water if I don't. Then I thicken with a flour and water slurry. For me, the gravy is what makes the whole thing!
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I think anything so blindingly delicious would be worth excitement
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Looks delish. Chicken and potatoes never fail to amaze my sense of taste.
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