As I looked through our archives of roasted chicken recipes to prepare for this article, and there are many, I mentally savored the tastes and nuances of many of the recipes that have become favorites throughout the years. Although, arguably, many could be considered ‘perfect’ in my humble opinion, it’s not the flavorings that determined my selection but rather the cooking method.
Until a couple of years ago, my standard method for roasting chicken was to roast at around 450 degrees F for 30 minutes and then reduce heat to 350 for the remainder of the cooking time. This method produces a nicely browned, tender chicken and takes about an hour and a half minutes of cooking time. Then I read about high heat roasting and ever since, I’ve been hooked.
High heat roasting is exactly that, roasting at 500 degrees F. The high temperature, contrary to what you might expect, does not singe or burn but instead, locks in a chickens’ juices and does it in just an hour. High heat roasting requires no extra steps but you can slide a wooden spatula between the chicken and the roasting pan after about 10 minutes so the chicken doesn’t stick to the pan. I also like to rotate the roasting pan every 15 minutes to assure even roasting, (which is a good idea regardless of your roasting method).
I invite you to try the recipe that follows and see if high heat roasting doesn’t become your favorite roasting technique. ‘Roast Chicken with Potatoes’ is a wonderful dish in which the potatoes roast right along side the chicken, and, yes, all at 500 degrees F!
Roast Chicken with Potatoes
- One 5-6 pound chicken, washed and dried
- 1-1/2 pounds russet potatoes, peeled and cut in half lengthwise and again in half across and each quarter cut into 3 wedges
- 10 garlic cloves, unpeeled
- 1 lemon, cut in half
- Kosher salt and fresh ground pepper to taste
- 1 teaspoon fresh rosemary, chopped
- 1 cup gf chicken stock, or wine
Place oven rack on second level from floor of oven. Preheat oven to 500 degrees F.
Season chicken cavity with salt and pepper and stuff with lemon halves and 4 garlic cloves.
Place chicken breast-side up, in a roasting pan large enough to hold chicken and potatoes without crowding. Put chicken in oven with legs towards rear of oven. After 10 minutes of roasting, slide a wooden spatula between chicken and pan to keep chicken from sticking. Surround chicken with potatoes. Potatoes should touch as little as possible. Toss potatoes in whatever juices may have accumulated. Sprinkle potatoes with salt and pepper.
Continue roasting for 50 minutes, turning potatoes every 15 minutes. Add remaining garlic and rosemary at last 15 minutes.
Remove chicken, potatoes and garlic to a serving platter. Season potatoes with salt and pepper.
Remove fat from pan; placing pan on stove. Add chicken stock, or wine to deglaze pan; scraping up any browned bits and reduce sauce by half.
To serve; pour sauce over chicken and potatoes.
- Chef Yvonne