Eat – Roast Chicken & Potatoes

Once a week for the last few months, I have been buying a rotisserie chicken from the grocery store. We’ll reheat it for dinner the first night, then I save the leftover meat to use on salads, sandwiches, homemade pizzas, etc. for the rest of the week. Sometimes, I just eat it as a snack, straight out of the container. I’m aware that it’s a little weird. It’s possible that I have a roast chicken addiction. If you enjoy roast chicken and have a long afternoon free, I suggest you try this recipe.

Until now, I haven’t had a good recipe that I can rely upon to make my own roast chicken. I stumbled upon this gem in the March issue of Bon Appetit. They call it “Herbed Faux-tisserie Chicken and Potatoes.” It is almost, almost as good as real rotisserie.


Here’s what you need:

2 tsp. fennel seeds (I didn’t have any, so I used caraway seeds)

1 tsp. crushed red pepper flakes

2 tbsp. finely chopped fresh marjoram; plus 4 sprigs, divided

2 tbsp. finely chopped fresh thyme; plus 4 sprigs, divided

1 tbsp. kosher salt, plus a little extra

1/2 tsp. freshly ground black pepper, plus more

6 tbsp. olive oil, divided

1 chicken (3 1/2 to 4 lbs.)

1 lemon, quartered

1 head of garlic, halved crosswise

2 lb. Yukon Gold potatoes, scrubbed, halved, or quartered if large

Here’s what you do:

Heat the oven to 300 degrees F. Coarsely grind fennel (or caraway) seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tbsp. salt, 1/2 tsp. pepper, and 3 tbsp. olive oil in a small bowl. Rub the mixture on the chicken – inside and out. Stuff chicken with lemon (the whole thing didn’t fit in mine), garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining oil an a rimmed baking sheet. Season with salt & pepper. Push potatoes to the edges of the baking sheet and scatter remaining marjoram and thyme sprigs in the center. Place chicken on the herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is tender, and potatoes are golden brown and soft. This takes about 3 hours. Let the chicken rest for at least 10 minutes before carving.

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