Wishful Homesteader

potatoes that taste better than the chicken

Martha Stewart had a French chef on her show a few weeks ago, and he made this recipe.  I printed it out off of her website, and it was supper tonight.  Everyone loved it!!  I did use dried herbs instead of the fresh, but it still turned out!

Potatoes That Taste Better Than the Chicken

6 tablespoons unsalted butter

6 tablespoons grapeseed oil

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces

1 whole (2 1/2 to 3-pound chicken, wings removed

Coarse salt and freshly ground black pepper

1 chicken liver

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 head garlic, halved crosswise

Fleur de sel, for serving

     Preheat oven to 450 degrees.

     Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.  Place potatoes in a single layer in roasting pan.  Season chicken inside and out with salt and pepper.  Place liver, rosemary, thyme and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose.  Rub chicken with remaining 3 tablespoons each of butter and oil.  Place chicken on top of potatoes on one of its sides.

     Transfer roasting pan to oven and roast for 20 minutes.  Turn chicken onto its other side and continue roasting 20 minutes more.  Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10-20 minutes more.

     Carve chicken in roasting pan allowing the juices to combine with the potatoes.  Serve from the roasting pan, spooning pan juices over potatoes.  Sprinkle with fleur de sel. 

Untitled Comment

10:04 PM, Tuesday, April 8, 2008 .. Posted by gabbie427

Sounds yummy!!!

God's Blessings,
Amy Jo