Chef Michael Allemeier’s Herb Scented Roasted Chicken and Potatoes

Yield: Yields 1 chicken serving 4-6

Photo by Ingrid Kuenzel

Ingredients

1 whole fresh roaster chicken (2-3kg)

125 mL butter, at room temperature

8 whole shallots, peeled

6 whole cloves of garlic, peeled

1 lemon, cut in half

3 branches of fresh rosemary

8 branches of fresh thyme

2 branches of fresh sage

2 bay leaves

4 large Yukon gold potatoes, peeled and cut into quarters

100 mL canola oil

1 tsp sweet paprika

To taste salt and pepper

Preparation

  1. Preheat oven to 375˚F.
  2. Pat the chicken dry and then season the interior cavity with salt and pepper. Place 4 shallots, 3 garlic cloves, the lemon halves, and all of the rosemary, thyme, sage and bay leaves inside the cavity.
  3. Using butchers twine, truss the chicken to ensure consistent cooking. Place the trussed bird in a roasting tray, breast-side up. Rub softened butter over the top, seasoning with salt and pepper.
  4. Roast chicken for 20 minutes. While the bird is roasting, prep the potatoes by adding canola oil and sweet paprika to coat. Add the remaining shallots and garlic, tossing to mix. Season with salt and pepper.
  5. After the chicken has roasted for 20 minutes, remove it from the oven and tilt the pan so the juices and melted butter run to one corner. Using a large tablespoon, spoon the juices over the whole chicken, ensuring all exposed skin has been basted.
  6. Arrange the potatoes, shallots and garlic around the chicken and return the roasting pan to the oven. Baste every 20 minutes, making sure all exposed chicken skin and the potatoes are coated.
  7. Cook the chicken to an internal temperature of 77˚ C (170˚ F), using an instant read thermometer. Read the temperature from the thigh portion of the bird, ensuring that the thermometer doesn’t touch the bone.
  8. Once the chicken is cooked, remove it from the oven and allow it to rest for 20-30 minutes. This carry-over cooking allows the juices to redistribute, temperatures to equalize, and the final stages of cooking to occur.
  9. The potatoes can continue to roast while the chicken rests. Remember to baste them often. Once the chicken has rested, carve and serve with the roasted potatoes.
https://culinairemagazine.ca/chef-michael-allemeier-s-herb-scented-roasted-chicken-and-potatoes/

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