Crispy Roast Chicken & Potatoes
This is my favorite simple way to cook a whole chicken. A blast of high heat crisps the skin, then the oven is lowered so the chicken finishes slowly and stays juicy. Yukon gold potatoes roast alongside the chicken and become soft, buttery, and crispy on the outside.
Ingredients
- —1 whole chicken (4–5 lbs)
- —4–5 medium Yukon Gold potatoes
- —2 teaspoons sea salt
- —½ teaspoon freshly ground black pepper
- —1–2 teaspoons dried herbs (such as thyme, rosemary, or herbes de Provence)
- —Optional: light sprinkle of garlic powder or onion powder
Directions
- 1.Preheat the oven to 500°F.
- 2.Place the chicken breast-side up on a wire rack set over a baking sheet.
- 3.Season the chicken generously with salt, pepper, and herbs.
- 4.Rinse the potatoes and place them whole on the rack or around the chicken on the pan.
- 5.Roast the chicken at 500°F for 20 minutes to begin crisping the skin.
- 6.Lower the oven temperature to 350°F and continue roasting for about 1 hour, until the chicken is cooked through and the juices run clear.
- 7.The potatoes should be ready around the same time as the chicken. In the last 15 minutes, pierce one with a fork — if very tender, remove them and set aside until the chicken is done.
- 8.Let the chicken rest for about 10 minutes before carving.
Notes
Cooking time will vary depending on the size of the chicken and your oven.
The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh.
Using a wire rack allows air to circulate around the chicken so the skin crisps better and the chicken stays out of the drippings.
Yukon Gold potatoes become very soft and buttery inside while their skins crisp in the oven.
To serve, split the potatoes and add butter, salt, and black pepper. I'll sometimes add a spoonful of yogurt or sour cream, and a little hot sauce over everything. Good-quality butter or cultured dairy makes it really nice.