Pollo Arrosto con Patate

Ingredients

• 1 chicken whole chicken, 3.5 to 4 pounds
• 4 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 4 sprigs fresh rosemary sprigs
• 3 sprigs fresh thyme sprigs
• 6 cloves garlic cloves, peeled
• 1.5 pounds medium waxy potatoes, such as Yukon Gold
• 1 lemon lemon, halved
• ½ cup chicken stock or water

Instructions

1. 1

   Remove your chicken from the refrigerator 30 minutes before cooking — this helps it cook evenly. While it comes to room temperature, preheat your oven to 425°F. Pat the entire chicken completely dry inside and out with paper towels — this is essential for crispy, golden skin instead of pale and steamed.

2. 2

   Scrub 1.5 pounds of waxy potatoes under cold running water, then cut them into 1.5-inch chunks — they should be roughly uniform in size so they cook at the same rate as the chicken. Leave the skin on for rustic texture and extra flavor.

3. 3

   Stuff the cavity of the chicken with 1 lemon half (cut side down), 4 rosemary sprigs, 3 thyme sprigs, and 3 peeled garlic cloves. Tie the legs together with kitchen twine to keep everything compact and help the thighs cook evenly.

4. 4

   Place a 14-inch roasting pan over two burners on your stovetop and set to medium-high heat. Once hot, add 4 tablespoons of extra-virgin olive oil, then carefully place the whole chicken breast-side up in the pan. Sear for 3–4 minutes until the skin turns golden and caramelized — you should hear an active, steady sizzle. This develops flavor and color before roasting.

5. 5

   Season the outside of the chicken generously with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper. Arrange the 1.5 pounds of potato chunks around the chicken in a single layer. Scatter 3 remaining peeled garlic cloves (left whole) and any extra rosemary and thyme sprigs among the potatoes.

6. 6

   Pour 0.5 cup of chicken stock into the pan around the potatoes (not over the chicken — you want the skin to stay crispy). Transfer the entire pan to your 425°F oven and roast for 35–40 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F, and the skin is deep golden brown.

7. 7

   About halfway through roasting (after 18 minutes), give the potatoes a gentle stir and roll them in the pan juices — this ensures they cook evenly and brown on all sides. Baste the chicken lightly with the pan juices, being careful not to wet the skin.

8. 8

   Remove the pan from the oven and transfer the chicken to a cutting board. Let it rest for 8–10 minutes — the internal temperature will climb another few degrees during this time, and the juices will redistribute, keeping the meat incredibly moist. While the chicken rests, return the pan with potatoes to the oven for 2–3 minutes more if they need extra color.

9. 9

   Carve the rested chicken into quarters (or into smaller pieces if preferred), then arrange on a large serving platter. Surround with the roasted potatoes and caramelized garlic cloves. Drizzle with any pan juices left at the bottom of the roasting pan. Serve hot, with fresh lemon wedges on the side.

Tools you’ll need

• 14-inch roasting pan
• instant-read thermometer
• paper towels
• chef's knife
• kitchen twine
• vegetable brush

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