Simple Roast Chicken and Potatoes
This mouthwatering bird is a classic, and every family has their favorite version. Well, here’s mine, which is made with just a few ingredients but has served my family and me very well over the years. Follow this recipe for a golden bird with juicy meat and some of the tastiest potatoes you could hope for. Stick with small Yukons—they are the perfect size and their waxy skins become nice and crunchy. Leftover chicken can be stored airtight in the refrigerator for up to two days and used for sandwiches, salads, or soups.
Ingredients
1 4-pound whole chicken, legs tied together
3 tablespoons grapeseed oil
8 small Yukon gold potatoes (about 4 ounces each), halved
1 tablespoon all-purpose flour
3/4 cup reduced-sodium chicken broth
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
Position a rack in the center of the oven and preheat the oven to 425°F.
Place the chicken on a large heavy rimmed baking sheet. Rub 2 tablespoons of the oil all over the chicken and season it generously with salt and pepper.
In a medium bowl, toss the potatoes with the remaining 1 tablespoon oil to coat. Season the potatoes with salt and pepper and place them around the chicken.
Roast for 55 minutes, or until the thickest part of the chicken thighs all reach 160°F and the juices run clear when pierced and the potatoes are tender but crisp on the outside. Transfer the chicken and potatoes to a platter and let rest for 10 minutes before serving.
Meanwhile, pour the pan drippings into a small liquid measuring cup. Spoon off the fat from the drippings, reserving 1 tablespoon of the fat. In a small heavy saucepan, heat the reserved fat over medium-high heat. Whisk in the flour. Continue
whisking for about 1 minute to cook the flour. Whisk in the pan drippings, broth, and any juices that have accumulated on the platter. Simmer, whisking, for about 2 minutes, or until the gravy thickens slightly. Season to taste with salt and pepper.
Serve the chicken and potatoes immediately with the gravy.
