Best Crispy Roast Chicken And Potatoes Recipes

CRISPY ROSEMARY ROAST CHICKEN AND POTATOES

Steps:

• 1. Heat oven to 425 degree. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 Tbs of the butter under skin in pocket; arrange rosemary sprigs over butter under skin in pocket. 2. Tuck wings behind back; place chicken, breast-side up, over onions. Spread remaining 2 Tbs over outside of chicken; sprinkle with 1tsp of the salt and 1/2 tsp of the pepper. Sprinkle with 2 Tbs of the chopped rosemary, pressing lightly to adhere. 3. Bake 20 minutes. Turn chick breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 Tbs chopped rosemary, 1/2 teaspoon salt and 1/4 tsp pepper. 4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 170-175 degrees. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.

CRISPY ROAST CHICKEN AND POTATOES

Steps:

• 1. Line roasting pan with foil, letting foil come up sides of pan. Adjust oven rack to middle position (8 to 10 inches from broiler element), place roasting pan on rack, and heat oven to 475 degrees. Coat V-rack with cooking spray. 2. Combine cornstarch and 2 teaspoons salt in small bowl. Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken. 3. Remove roasting pan from oven. Place chicken, wing side up, in V-rack, then place V-rack in roasting pan Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast 15 minutes. 4. Meanwhile toss potatoes, oil, and 1/2 teaspoon salt in medium bowl. Remove roasting pan from oven and, with potholder, carefully transfer V-rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing any fat and juices, and discard. Arrange potatoes, cut side down, in roasting pan. Using wad of paper towels, flip chicken breast side up in V-rack. Place V-rack back in roasting pan (photo 2) and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes. 5. Using wad of paper towels, remove chicken from V-rack and pour juices from cavity into roasting pan with potatoes. Place chicken on angel-food-cake pan insert or empty soda can to rest upright for 10 to 15 minutes. Meanwhile, toss potatoes in chicken juices (photo 3), return to oven, and cook until well browned and crisp, 10 to 15 minutes. Carve chicken and serve with potatoes.