Double Butter-Roasted Chicken
Roasted chicken with crispy potatoes are up there for me. Warm, crispy, buttery, glistening fingers (my hands have to get involved), it's all so wonderful and visceral. I'm very much in love with roasted chicken, but if I had to pick between butter-roasted chicken and potatoes roasted in butter and chicken fat… well, it's not exactly a hard choice.
Chicken juices are awesome, chicken fat is more awesome, butter is the most awesome… and potatoes roasted until borderline too crispy in all three, and then showered in salt and pepper? YES.
This is a fantastic, easy dinner for two that is just so comforting. Pair with a crisp salad (so you can look yourself in the mirror later) and serve with an oaked white wine. You will thoroughly enjoy yourself.
P.S. If you're really going for it, have some warm sourdough on the side to soak up the leftover juices/fat/butter in the pan. You're welcome.
NOTE: Serves 2 to 3
2 pounds Yukon Gold potatoes
1 chicken, 3 to 4 pounds, cut into 8 pieces
4 ounces (one stick) unsalted butter, halved
3 sprigs of rosemary
Kosher salt and freshly ground black pepper to taste
Heat the oven to 450°F.
Cut the potatoes into 1 inch wedges, and place in water, bring up to a boil and cooking for about 5 minutes, until barely tender. Drain thoroughly and sprinkle with salt and pepper.
Pat the chicken pieces completely dry, and loosen the skin around the edges on the thighs, breasts, and if you can, the legs. Take half of the butter and rub it underneath the skin of each piece. Sprinkle the pieces with salt and pepper.
Put the remaining half the butter and rosemary sprigs in a roasting pan and put it in the oven for a couple of minutes, until the butter melts. Add the potatoes and chicken pieces, turning them a couple of times in the fat, leaving it skin side up. Turn the chicken halfway through, cooking for a total of 30 to 35 minutes, until the chicken is golden brown. If you want the chicken more browned, turn up the oven to broil and let the chicken crisp up. Remove the chicken, turn the oven up to broil if you haven't already, and broil the potatoes for another 5 minutes, until the potatoes are very crisp. Flip the potatoes and broil the other side for another 5 minutes, until you're happy with the crispiness. Serve together, obviously.