Roast Chicken with Crispy Potatoes
Roast Chicken with Crispy Potatoes
Ingredients
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 ½ tsp salt
- 1 garlic clove, finely grated
- 1 grain-fed chicken, 5 ½ lb (2.5 kg)
- 9 Yukon Gold potatoes, unpeeled, scrubbed clean
- ¼ cup (60 ml) olive oil
- 2 shallots, thinly sliced
- 2 tbsp (30 ml) reserved chicken fat or butter
- 1 tbsp unbleached all-purpose flour
- ½ cup (125 ml) red wine
- 1 ½ cups (375 ml) chicken broth
- 1 tsp black peppercorns, crushed
Instructions
- With one rack in the middle position and a second rack in the lowest position, preheat the oven to 400°F (200°C).
- In a bowl, combine the mayonnaise, mustard, lemon juice, salt and garlic.
- With your fingers, gently detach the skin from the breast and legs of the chicken, being careful not to rip it. Evenly spread half of the mayonnaise mixture under the skin. Spread the remaining mixture all over the outside of the chicken. Attach the chicken legs with butcher’s twine and tuck the wings under the back of the chicken. Place the chicken, breast-side up, in a 13 x 9-inch (33 x 23 cm) glass baking dish. Let marinate for 15 minutes.
- Bake on the middle rack of the oven for about 1 hour 45 minutes or until a thermometer inserted in the thigh, without touching bone, reads 180°F (82°C). Set the chicken aside on a plate while you prepare the sauce. Remove any excess fat from the cooking juices and set both aside for the sauce (see note).
Roast Chicken with Crispy Potatoes