This time of year root vegetables are in abundance. The farmers’ markets, CSA shares, and local shops are all overflowing with one of my favorites-potatoes.
Obviously you can mash them, bake them, and toss them in a stew, but one of my favorite things to do with potatoes is roast them with a nice free range chicken. It’s so simple and so satisfying!
First you need to chop up your potatoes. I like to mix sweet and regular, and toss in a clove of garlic or two.
What a great start to dinner!
Drizzle extra virgin olive oil over them and toss to make sure they’re coated evenly. This will keep them from burning and give them a nice little crispness when you bite into them.
Then, after having prepared your chicken (removing all skin and fat, and the neck if your local butcher or farmer has not already done that for you), simply lay it on top of your potatoes. Because the potatoes act as a bed for the chicken you don’t need to use a roasting pan-any deep dish will do!
WINE not?
Instead of using chicken broth, sometimes I use a half cup of white wine to keep things moist. I find this gives both the chicken and the potatoes a little unexpected flavor. Simply pour the wine over the chicken before seasoning!
'Tis the season for deliciousness!
And speaking of seasoning, you can use whatever suits your fancy, but I highly recommend a mixture of thyme, oregano, and basil with a touch of pepper. With the subtle flavor of the garlic in the potatoes it complements the meal quite nicely.
Looks like dinner!
Cover with foil and cook at 350 for about 45 minutes per pound. Be sure to remove the foil about half way through to get that nice golden color! I like to put a pat or two of butter on the breast to brown it even more every once in a while when I check it, but it’s not mandatory.
Enjoy!
Serve with your favorite biscuits, a nice green salad, and a chilled glass of white wine and enjoy!
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