I discovered the recipe from Roasting, A Simple Art by Barbara Kafka—Big thanks to my spouse, she is first to try the original recipe, Roast Chicken with Crisp Potatoes in this cookbook. I changed a few ingredients and roast in the same way the original recipe suggested. Nice aroma of chicken and roasted garlic. The answer is, I am in Paradise!
I started to learn something new from this cookbook and hope to get to some heavenly food for my family and yea, best-tasting bones for my dog. (Don’t tell my dog treat secrets to my spouse, please.)
With this recipe, I hope you keep your oven before you turn it to 500ºF. I have to make sure it is clean or it will smoke up the kitchen and woke the fire alarm up. I had followed the recipe and I like the result as I had visualized that it should be.
With roasting chicken, I have so many pleasant times of tasting the real chicken flavor in its essence. I have many issues with what kind of method of cooking with chicken. Once you discover one better that you fell in love with, keep the same method for future reference when you plan to roast your chicken.
In my personal opinion, why so many recipes about how to roast chicken? I don’t know why but I had discovered and love how it tasted. I want to stick to the method so I can roast my chicken same way every time, and it tastes so good every time.
I wish I could teach you how to roast the chicken—personally, I preferred to show you how doing it in person, I think it is better to learn from a Chef or Chicken Connoisseur. With some good instructions from the excellent teacher, I want to mention one first from Fine Cooking, Roast Chicken Made Better, Start to Finish at all before I make all the list of good ways to cook chicken, and it is a very simple way to roast. This article explained why we need to season to boost its chicken flavors.
Also, lovely recipe from The Pioneer Woman, Roast Chicken. Very good instruction about the ingredients she used on chicken, caused my stomach to growl for a more delicious meal. If you like Martha Stewart, she has a good recipe for roasting chicken, here is Perfect Roast Chicken for you. Nice recipe, Roast Chicken, from Jamie Oliver, too. Or from another blog from Craftysundries.com, Kressley wrote a wonderful article on Spatchcocked and Roasted Chicken with Root Vegetables. I can continue to pile more recipes on this blog and I am sure you know where to find your best roast chicken recipes.
I have to mention one or two things about roasting chicken. One recipe, I already tried and found out it is very delicious. If you are planning ahead of time, here is the recipe for bringing a chicken–please follow the instruction. Lemon-Herb Brine for 1 Chicken, whole, or cut into pieces, from Michael Ruhlman. If you want really simple one, one good Simple Brine from CookShack.
Bon Appetit and Enjoy!
Roast Chicken with Crisp Yukon Potatoes and Tender Garlic
- Total roasting time: 50 to 60 minutes. Preheat the oven to 500º F
- 5 lbs (approximately) Chicken quarters
- 1 ½ lbs Yukon potatoes, peeled or not and quartered.
- 8, or more, cloves of garlic, unpeeled and toss in olive oil.
- Kosher Salt
- Freshly ground black pepper
- Paprika, granulated garlic, thyme, or rosemary, optional.
- Olive oil
Coat a large roasting pan with non-sticking spray. Season the quartered chickens with salt and pepper, coat with olive oil. For 10 minutes roasting, move the chicken with a spatula to keep it from sticking.
Arrange the potatoes and garlic cloves, that is already seasoned with paprika, garlic, thyme and rosemary(optional) and toss in little olive oil, around the chickens. If any fat oozed from chicken, roll the potatoes if possible. Sprinkle the salt and pepper. Roast for about 35 to 45 minutes, scooping the potatoes to turn them over every 15 minutes.
Some potatoes may stick to the pan a bit, depending on the amount of fat from the chicken. This helps form the surface crust. Just be sure to scrape along the pan with the edge of the spatula to unstick the potatoes.