Roast Your Chicken on Top of Potatoes

[elleng]

This one-pan wonder will be your next weeknight go-to.

Chicken and potatoes is a warming, filling meal any time of the year. When cooked together, the flavors meld into a complete one-pan wonder that’s sure to be a weeknight go-to.

First, the chicken is seasoned all over with a smoky, lemony, olive-oil mixture. Ashley demonstrates how to lift up the skin to ensure that the meat underneath is seasoned properly and how to tie the drumsticks and protect the wing tips from burning as the chicken roasts.

Next, the potatoes. Yukon Golds have a nice waxy texture that will hold their shape over longer cooking times. Try to get potatoes of the same size and arrange thick slices in an even layer. You’ll give them a head start on the stove to start the browning process and ensure that they can support a whole bird without getting too soft. Then, place the chicken on top and you’re ready to roast.

The chicken will be done before the potatoes, but that’s the beauty of this recipe—because the chicken needs to rest for 20 minutes before serving (to reabsorb all those savory flavors), the recipe builds in enough time for the potatoes to finish cooking.

Crackly chicken skin and tender meat with schmaltzy potatoes–the ultimate textural experience in a simple weeknight meal.

https://www.americastestkitchen.com/articles/6107-roast-chicken-on-potatoes?


((HOPE y'all can see this; sounds interesting to me, and I might make it, IF I had someone(s) for some to do so.))

[sprinkleeninow]

1. You could make this yum dish for us'ns when we come over❣️

[elleng]

2. Yes, Luv.

When will that be???

60 miles south of DC!

[sprinkleeninow]

3. When I get my act together and get the lead out.😄

I'd need to bring my furdaughter also.
A friend of husband has an Airstream last time I heard. That might work. Altho' he and I are known to clash. 🤕 😂
One day I just wanna bust loose!

[elleng]

4. 'Bust loose' sounds good (tho not always easy.)

Furdaughter OK.

[secondwind]

5. No thanks. Too much fat....

[NJCher]

8. well

you know what Julia says about fat....

[Old Crank]

6. I do this and add onions

I also cut off extra fat from the bird before roasting to reduce the fat.
Some times I start the potatoes in the microwave.
I've also roasted veggies for a one pan meal.

[Scrivener7]

7. Sounds delicious. I'll try it!

[babylonsister]

9. I've done this in my dutch oven,

adding onions and carrots, stuffing bird with lemon. Moist and delish, and makes great chicken salad with leftovers.

[Laura PourMeADrink]

13. Does chicken brown up in Dutch oven? You cover it?

And cook in oven or on stove top?

[Retrograde]

10. Doesn't "everybody" already do this?

It's a basic pot roast that uses chicken instead of beef. Even my mother - not the world's best or most enthusiastic cook - was doing this in the 1950s! And don't limit it to just potatoes - most root vegetables work well as supports for the meat.

[hippywife]

12. I don't.

The only sort of potatoes I like with chicken are mashed. I use the below recipe for roasted chicken instead, and have even used it twice for holiday my turkey, using stuffing directly under the spatchcocked bird, as well as under the skin. It's the most amazing roasted bird recipe I've ever eaten:

[Saoirse9]

11. Making this today

Thanks for the recipe!

[PoindexterOglethorpe]

14. Oh, my God!

That looks amazing.

Alas, I live alone, and so that chicken and potatoes are more than I would eat in a week. I need to figure out how to adapt this recipe to work with one chicken breast.

[elleng]

15. DITTO I live alone, and that chicken and potatoes are more than I would eat in a week!

I'm decidedly uninterested in adapting this recipe to work with one chicken breast. THIGHS, yes, but don't know whether they sell them 'solo' these days.

[PoindexterOglethorpe]

16. Well, you could always buy the several thighs they have in a package,

and freeze the extras.

Although the real problem would be if the thighs or breasts or whatever would produce enough chicken fat for the potatoes to cook properly. Maybe I could try that as an alternate to a Thanksgiving dinner. Or some other holiday where people might be visiting me.

I do a LOT of freezing myself.

Oh, and I often cook large batches of things like soup, and freeze up individual portions. Especially since the Pandemic. Honestly, my food costs are far lower than ever, and so I'm essentially immune from the supposed food inflation. My per meal costs of what I fix for myself are under $2.00 a meal. Yeah, really.

[elleng]

17. Sadly, I cook large batches of NOTHING, these days, but thanks for suggestion!