cheeky recipe: gastronomer roast chicken & potatoes

a big thanks to my friend, suzanne, for sharing this recipe. it was so, so good! i added lemon, shallots, and rosemary to the original recipe and followed suzanne's recommendation to cut the potatoes into small pieces and just chuck them in the oven. once again, fanboy & i were too busy digging in to take photos. but trust me, this is a keeper.

gastronomer roast chicken & potatoes (adapted from the washington post)
 
for the chicken

• 2 1/2- to 3-pound chicken, gizzard packet removed (reserve for another use, if desired)
• salt
• freshly ground black pepper
• 2 sprigs of rosemary or thyme
• 2-4 shallots, roughly chopped
• 1 lemon, quartered
• 2 to 4 tablespoons unsalted butter, at room temperature

for the potatoes

• 1 - 1 1/2 pound(s) of potatoes cut into small pieces (i used yukon gold)
• 1-2 shallots, thinly sliced
• salt
• freshly ground black pepper
• 1 sprig of rosemary or thyme

for the chicken: If necessary, slightly lower the middle oven rack so the chicken will be situated in the middle of the oven as it roasts; preheat to 425 degrees.

rinse the chicken and dry with paper towels inside and outside. rub it with a generous amount of salt and pepper on the inside and outside, rub with the butter. add the shallots, lemon, and a few sprigs of herbs to the inside of the chicken.  if you want a more attractive result, use kitchen twine to truss the legs.

rub a little butter or canola oil on a roasting rack; place the bird on it.

prepare the potatoes: season the potatoes lightly with salt and pepper and place them in an ovenproof baking dish, toss in the shallots and herbs, and coat with a little bit of canola oil. 

when ready to roast, place the roasting rack with the chicken directly on the middle oven rack, with the potatoes positioned directly below to catch the chicken's juices, making sure there is enough space so the heat is not blocked from circulating under the bird.

roast for 50 to 60 minutes, looking through the oven window to make sure the chicken does not burn. test for doneness by piercing the bird where the leg is at its thickest. If the juices run clear, the chicken is done. If they are still pinkish, roast for 10 minutes and check again. if the potatoes are turning dry or becoming too brown, cover loosely with aluminum foil.

let the chicken rest for 15 minutes before serving. carve the chicken and divide the pieces, along with the potatoes, among individual plates. if using thyme, season just before serving.