Whole Roasted Organic Chicken with Schmaltzy Potatoes
Now seems like a good time to turn the oven on to 450℉. Why not roast a whole chicken? It's not as daunting as you may think. Pat it dry and season liberally for 24 hours ahead of cooking (this ensures crispy skin). Tie the legs together so the chicken cooks evenly. Use a thermometer so you don't undercook OR overcook the chicken. Both salmonella poisoning AND dry chicken are awful :)! Place the chicken ON TOP of the organic yukon gold potatoes. The rendered chicken fat will flavor the potatoes. Save the bones to make stock. Finish with lemon zest and juice and it'll be "just right."
Equipment
- large cast iron pan https://amzn.to/47Fzfqu **
- small bowl
- kitchen twine https://amzn.to/3vJwlnl **
- digital thermometer https://amzn.to/3U2dKgt **
Ingredients
- 4 1/2 lb organic free range chicken
- 3 tsp kosher salt https://amzn.to/3Sa6PAV **
- 1 tsp cracked black pepper https://amzn.to/3RoH0wh **
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 garlic cloves smashed
- 5 sage leaves
- 1 small bunch of thyme
- 1/2 lemon zested and juiced
- 2 tbs organic avocado oil
- 1 1/2 lbs organic yukon gold potatoes
Instructions
- Remove the "innards" of the chicken and set aside to make stock. Pat the chicken dry really well all over with paper towels.
- In a small bowl combine all of the dry spices. Sprinkle 1 tsp inside the cavity of the chicken. Drizzle a tbs of avocado oil all over the chicken. Carefully lift the skin of the breast and sprinkle 1/2 tsp under the breasts. Then sprinkle another tsp on top of the skin. Sprinkle the legs and thighs with a tsp and the wings with 1/2 tsp. Sprinkle the remaining all over. Take kitchen twine and tie the legs together and "tuck" the wings. Place the chicken uncovered in the refrigerator for 1 day.
- Preheat the oven to 450 ℉. Set the chicken on the counter for 30 minutes to an hour to come to room temperature. Cut the potatoes into 1 inch pieces. Place a tbs of avocado oil in the bottom on a cast iron pan. Place the potatoes inside the pan and sprinkle with a tsp of kosher salt and 1/2 tsp of cracked black pepper. Place the chicken on top of the potatoes. Place in the oven for 45 minutes. Take it out and check the internal temperature of the thickest part of the breast and thigh. If it reads 165℉, take it out, if not, place back in the oven for 5 minute increments until they register 165 ℉ on a digital thermometer. Remove from the oven and sprinkle with the lemon zest. Let it rest for 10 minutes before carving. Serve with schmaltzy potatoes, some greens and a squeeze of lemon.
Notes
** Amazon affiliate - I may receive compensation.