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    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.