16 Mar SPECIAL PESACH RECIPE: DELICIOUS ROAST CHICKEN WITH CRISPY POTATOES

INGREDIENTS: 

1 -3½–4-pound whole chicken

Kosher salt

1½ pounds russet potatoes, scrubbed, thinly sliced crosswise

2 tablespoons margarine, melted

1 tablespoon thyme leaves

2 tablespoons olive oil, divided

Freshly ground black pepper

Paprika

DIRECTIONS:

We are a chicken loving family. Every member

says they can eat chicken every night of the

week.

Who does not love crispy potatoes? I’ve never

met anyone who can stay away from crispy

potatoes.

This recipe is a one pan wonder. It can be made

for Pesach and all year round. If you don’t have a

cast iron pan, use a pyrex and the results will be

fantastic.

Step 1- Pat chicken dry with paper towels and

season generously with salt, inside and out. Let sit 1 hour to allow salt to penetrate.

Step 2- Place a rack in upper third of oven and set a 12″ cast-iron skillet or 3-qt. enameled cast-iron

baking dish on rack. Preheat oven to 425°.

Step 3- Meanwhile, toss potatoes, margarine, thyme, and 1 Tbsp. oil in a large bowl to coat; season

with salt and pepper.

Step 4- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of

remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the

chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes

around. Roast until potatoes are golden brown and crisp, 60-90 minutes Let chicken rest in skillet at

least 20 minutes and up to 45 minutes.

Step 5- Transfer chicken to a cutting board and carve. Serve with potatoes.