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This Herby Roast Chicken With Potatoes Is Simple French Cooking at Its Best

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A savory roast chicken dinner is an elegant weeknight staple, especially if it all comes together in one baking dish. This version is styled after the dripping, spinning, deeply aromatic poulet rôti that’s found in nearly every Provençal marché. Potatoes, shallots, garlic, and lemons are arranged under the bird. As the chicken roasts, the rendered fat coats the potatoes with savory drippings and mingles with the dry white wine and fresh tarragon, while the herb sprigs soften and release their aroma and flavor.

Frequently Asked Questions

  • Can I use another herb instead of tarragon?

    If you don’t have access to fresh tarragon, or simply don’t like its delicate licorice-like flavor, feel free to use fresh rosemary or thyme instead.

  • What is spatchcocking?

    Spatchcocking is a technique where the backbone is removed so the bird lays flat for an evenly cooked, golden-brown chicken with delicious, crispy skin. Ask your butcher to do this for you or use sharp kitchen shears or a chef’s knife to remove the backbone easily.

Notes from the Food & Wine Test Kitchen

Make sure to pat chicken dry to remove any excess moisture. This ensures that the chicken will have a crisp, golden exterior. 

Suggested pairing

Pair this roast chicken with a peachy, red-fruited rosé, such as Le Galantin Bandol Rosé.

Make ahead

The chicken can be prepared through step 1 up to 12 hours in advance and stored, uncovered, in the refrigerator.

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