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Crispy Roast Chicken and Potatoes

From

December/January 2006

Crispy Roast Chicken and Potatoes

While chicken and potatoes are a natural combination, few recipes turn out exceptionally crisp chicken and well-browned potatoes from the same pan. For our Crispy Roast Chicken and Potatoes recipe, we roasted the chicken at a very high temperature to render the fat quickly and to keep the meat from overcooking. We lanced the chicken skin before roasting to allow the rendering fat to escape. To ensure the potatoes wouldn’t become greasy, we added them only after much of the chicken fat had rendered and been removed. As a finishing touch to our Crispy Roast Chicken and Potatoes, we drizzled the potatoes with some of the chicken juices.

Serves 4

If you have it, a nonstick roasting pan works best here. If using a chicken larger than 4 pounds, the oven time will need to be lengthened slightly.

Ingredients

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