{"format":"dagwood/rgf@1","slug":"lemon-herb-roast-chicken","title":"Lemon Herb Roast Chicken with Crispy Potatoes","blurb":"Garlicky lemon herb butter under the skin, and potatoes that crisp in the drippings while the bird rests.","servings":4,"tags":["chicken","sunday dinner","one pan","gluten free"],"cuisine":"American","difficulty":"medium","image":"/img/lemon-herb-roast-chicken.webp","imageAlt":"A golden whole roast chicken in a roasting pan surrounded by browned potato chunks, caramelized lemon halves and sprigs of rosemary and thyme","lines":[{"id":"chicken","name":"Chicken"},{"id":"potatoes","name":"Potatoes"},{"id":"salsa","name":"Salsa verde"}],"ingredients":[{"id":"chicken","name":"whole chicken","qty":1,"unit":"","prep":"3 1/2 to 4 lb","line":"chicken"},{"id":"chicken-salt","name":"kosher salt","qty":1,"unit":"tbsp","line":"chicken","subs":[{"name":"fine sea salt","qty":2,"unit":"tsp","note":"Saltier by volume, so use less"}]},{"id":"pepper","name":"black pepper","qty":1,"unit":"tsp","line":"chicken"},{"id":"butter","name":"unsalted butter","qty":4,"unit":"tbsp","prep":"softened","line":"chicken","subs":[{"name":"salted butter","qty":4,"unit":"tbsp","note":"Works fine. Cut the kosher salt to 2 tsp"}]},{"id":"garlic","name":"garlic","qty":3,"unit":"clove","prep":"finely grated","line":"chicken"},{"id":"thyme","name":"fresh thyme leaves","qty":1,"unit":"tbsp","prep":"chopped","line":"chicken","subs":[{"name":"dried thyme","qty":1,"unit":"tsp","note":"Use a third as much. Earthier, less bright"}]},{"id":"rosemary","name":"fresh rosemary","qty":2,"unit":"tsp","prep":"finely chopped","line":"chicken"},{"id":"lemon","name":"lemon","qty":1,"unit":"","line":"chicken"},{"id":"potatoes","name":"Yukon Gold potatoes","qty":2,"unit":"lb","prep":"scrubbed, unpeeled","line":"potatoes","subs":[{"name":"red potatoes","qty":2,"unit":"lb","note":"Waxier and creamier, a little less crisp"},{"name":"russet potatoes","qty":2,"unit":"lb","note":"Fluffier inside, but they break up more when tossed"}]},{"id":"potato-oil","name":"olive oil","qty":2,"unit":"tbsp","line":"potatoes"},{"id":"potato-salt","name":"kosher salt","qty":1,"unit":"tsp","line":"potatoes"},{"id":"potato-rosemary","name":"fresh rosemary","qty":2,"unit":"sprig","line":"potatoes","optional":true},{"id":"sv-parsley","name":"flat-leaf parsley","qty":1,"unit":"cup","prep":"packed leaves","line":"salsa","subs":[{"name":"parsley mixed with basil or mint","qty":1,"unit":"cup","note":"Sweeter and more fragrant"}]},{"id":"sv-capers","name":"capers","qty":1,"unit":"tbsp","prep":"drained","line":"salsa"},{"id":"anchovies","name":"anchovy fillets","qty":2,"unit":"","line":"salsa","optional":true},{"id":"sv-garlic","name":"garlic","qty":1,"unit":"clove","line":"salsa"},{"id":"sv-oil","name":"extra virgin olive oil","qty":0.5,"unit":"cup","line":"salsa"},{"id":"sv-vinegar","name":"red wine vinegar","qty":1,"unit":"tbsp","line":"salsa","subs":[{"name":"lemon juice","qty":1,"unit":"tbsp","note":"Brighter and less sharp"}]},{"id":"sv-salt","name":"salt","line":"salsa","toTaste":true}],"steps":[{"id":"preheat","line":"chicken","verb":"Preheat","text":"Heat the oven with a rack in the middle.","min":15,"hands":"off","after":[],"uses":[],"heat":"425°F","tool":"oven"},{"id":"herb-butter","line":"chicken","verb":"Mash","text":"Mash {butter} with {garlic}, {thyme} and {rosemary}, then zest {lemon} into it. Halve the zested lemon.","min":4,"hands":"on","after":[],"uses":["butter","garlic","thyme","rosemary","lemon"]},{"id":"season","line":"chicken","verb":"Season","text":"Pat {chicken} dry and push most of the herb butter under the breast skin, rubbing the rest over the top. Season all over with {chicken-salt} and {pepper}.","min":6,"hands":"on","after":["herb-butter"],"uses":["chicken","chicken-salt","pepper"],"why":"Butter under the skin seasons the meat and bastes the breast as it roasts."},{"id":"cut-potatoes","line":"potatoes","verb":"Cut","text":"Cut {potatoes} into 1 1/2 inch chunks and toss them in a large roasting pan with {potato-oil}, {potato-salt} and {potato-rosemary}.","min":6,"hands":"on","after":[],"uses":["potatoes","potato-oil","potato-salt","potato-rosemary"],"tool":"roasting pan"},{"id":"roast","line":"chicken","verb":"Roast","text":"Set the chicken breast side up on the potatoes and tuck the lemon halves in cut side down. Roast until the thickest part of the thigh reads 165°F.","min":70,"hands":"off","after":["preheat","season","cut-potatoes"],"uses":[],"heat":"425°F","tool":"oven","checks":[{"at":35,"text":"Rotate the pan and stir the potatoes around the edges"}]},{"id":"transfer","line":"chicken","verb":"Transfer","text":"Lift the chicken and lemon halves onto a cutting board, tipping the juices from the cavity into the pan.","min":1,"hands":"on","after":["roast"],"uses":[]},{"id":"rest","line":"chicken","verb":"Rest","text":"Let the chicken rest uncovered so the juices settle and the skin stays crisp.","min":15,"hands":"off","after":["transfer"],"uses":[]},{"id":"toss-potatoes","line":"potatoes","verb":"Toss","text":"Toss the potatoes in the pan juices, spread them out, and turn the oven up to 475°F.","min":1,"hands":"on","after":["transfer"],"uses":[]},{"id":"crisp","line":"potatoes","verb":"Crisp","text":"Roast the potatoes until deep golden and crisp at the edges.","min":15,"hands":"off","after":["toss-potatoes"],"uses":[],"heat":"475°F","tool":"oven","why":"Potatoes under the bird steam in its juices. A final blast of heat crisps them.","checks":[{"at":8,"text":"Flip the potatoes"}]},{"id":"carve","line":"chicken","verb":"Carve","text":"Carve the chicken into legs, thighs, wings and sliced breast.","min":6,"hands":"on","after":["rest"],"uses":[]},{"id":"salsa-verde","line":"salsa","verb":"Chop","text":"Finely chop {sv-parsley}, {sv-capers}, {anchovies} and {sv-garlic}, then stir in {sv-oil}, {sv-vinegar} and {=sv-salt}.","min":8,"hands":"on","after":[],"uses":["sv-parsley","sv-capers","anchovies","sv-garlic","sv-oil","sv-vinegar","sv-salt"],"optional":true},{"id":"serve","line":"chicken","verb":"Serve","text":"Pile the potatoes on a platter, top with the chicken and its juices, and squeeze the roasted lemon over. Serve with the salsa verde.","min":2,"hands":"on","after":["carve","crisp","salsa-verde"],"uses":[]}],"serve":"serve","notes":["To dry brine, salt the chicken up to 24 hours ahead and leave it uncovered in the fridge. Skip the salt when you season.","Take the temperature in the thickest part of the thigh without touching bone. The breast is done before the thigh.","Salsa verde keeps for 3 days in the fridge. Stir it before serving."],"license":"CC BY 4.0"}