Low-Fuss Crispy Roast Chicken

April 9, 2018

4.6

(20)

A patter of crispy ovenroasted chicken over potatoes and rosemary.

Photo by Chelsea Kyle, Food Styling by Judy Mancini

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

Recipe information

Total Time
1 hour 45 minutes
Yield
4 servings

Ingredients

1 4–4 1/2-lb. whole chicken

5 sprigs thyme, rosemary, marjoram, or sage

1 Tbsp. plus 1 1/2 tsp. kosher salt, divided

1/2 tsp. freshly ground pepper, plus more

1 1/4 lb. medium red-skinned or Yukon Gold potatoes, cut into 1/2" wedges

2 small onions, cut into 1/2" wedges, leaving root end intact

1 1/2 Tbsp. extra-virgin olive oil

Preparation

Step 1
Place a rack in lower third of oven; preheat to 450°F. Place a 12" cast-iron or stainless-steel skillet in oven.
Step 2
Pull off excess fat around cavities of chicken; discard. Using paper towels, thoroughly pat dry chicken inside and out. Arrange chicken breast side up on a cutting board. Gently loosen skin covering breasts and thighs. Tuck 4 thyme sprigs under loosened skin, 1 sprig for each breast and thigh.
Step 3
Combine 1 Tbsp. plus 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Pat dry cutting board and chicken again, then tie legs together with kitchen twine.
Step 4
Using a metal skewer or paring knife, poke 20–30 holes all over chicken, paying special attention to fatty (thickest) parts of skin. Season chicken with salt mixture, placing a pinch inside cavity, but primarily covering outside of bird.
Step 5
Cut remaining thyme sprig crosswise into 3–4 pieces and place in a large bowl. Add potatoes, onions, oil, 1/2 tsp. salt, and a generous pinch of pepper. Toss to combine.
Step 6
Carefully remove skillet from oven. Transfer potato mixture to skillet (mixture will sizzle), then place chicken, breast side up, on potato mixture. Return skillet to oven (remember, handle is hot!). Roast until an instant-read thermometer inserted into thickest part of breast registers 160°F and thickest part of thigh registers 175°F, 45–55 minutes.
Step 7
Remove skillet from oven. Using tongs or a large wooden spoon inserted into cavity, transfer chicken to a large plate. Give potato mixture a stir, then return to oven. Let chicken rest about 5 minutes.
Step 8
Using a sharp knife, slash stretched skin between thighs and breasts to let steam escape. Carefully tilt bird and plate over a large bowl to drain juices; reserve juices. Let chicken rest until potatoes are fork-tender, 15–25 minutes more.
Step 9
Tilt chicken and plate again over bowl with juices to drain any last bits, then transfer chicken to a cutting board and carve. (If juices have cooled and congealed, gently rewarm over low heat or for 10 seconds in the microwave.)
Step 10
Arrange chicken on a platter. Serve with roasted potatoes and onions alongside, spooning juices over.
Step 11
Cooks’ Note: If time allows, after patting dry and salting chicken, place on a wire rack set in a rimmed baking sheet, or on a V-rack set in a roasting pan, and chill, uncovered, at least 12 hours or up to 2 days. This ‘dry brine’ will result in a flavorful juicy chicken with even crispier skin.

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Reviews (20)

Simple. Easy. Delicious
- Tom Doran
- Shanghai
- 2/15/2022
In Step 8 it says “ Let chicken rest until potatoes are fork-tender, 15–25 minutes more.” The chicken will be cooler than desired. Wouldn’t I need to place it back into the oven to serve it at an appealing temperature?
- Gloria Evans
- Las Vegas
- 1/30/2022
Very good! Chicken turned out excellent and the potatoes were good, too! I was surprised that the potatoes actually needed more cooking time. The chicken on top and the crowded pan helps protect them from burning. The extra time helped them crisp up well. The chicken itself was perfectly cooked and delicious! Definitely a keeper!
- CassSilver
- MD, USA
- 11/15/2021
Made this recipe exactly as it is described. I dry brined the chicken in the fridge overnight as it was suggested to do if there was time. I thought 450º seemed really hot for both the chicken and the potatoes/onions but it definitely wasn't. The chicken was DELICIOUS and a huge hit! I prefer my potatoes roasted crispy, but because of the chicken juices the potatoes didn't form a crispy outside, so I would probably roast them in separate dishes next time. All in all, this one is a keeper! Simple, quick and very delicious.
- sujones65
- Boston, Ma
- 12/1/2020
I made this last night and it was beyond delicious! I wish I could leave 10 forks for the rating. Even my picky eater commented on how good it was. I followed all of the ingredients with just a few minor alterations in method. I fixed the chicken spatchcock style. Used small to medium red potatoes which I just quartered. I did not weigh the potatoes but suspect I about doubled the amount called for in the recipe. I did not bother with pre-heating the pan. I did it all in a 12" cast iron skillet which was a perfect fit. I cooked this in a 400 degree convection oven. After about an hour I checked the temp and it wasn't quite there yet. At that point I turned off the convection so it would not be blowing the heat in my face for temp checks. I checked it again in 10 - 15 minutes and it was just a bit over 165. I read some concerns about the pototes being over cooked but they do not. After all they have a chicken lid on them. I let the chicken sit for about 15 minutes before serving. This can be an EZ weeknight dinner or a show off dinner for company. Highly recommended! P.S. I wish there was a way to add a photo of it just out of the oven.
- JimBroderick
- Tampa Bay
- 9/21/2020
2roosters is correct. According to the recipe, at 450 for 1 hour, potatoes and onions are burned! Is there a misprint in oven temp,? There is no note that the temp is meant to be reduced either. reduced. after a Cersanit time either. I cannot imagine any vegetable requiring an hour and 20 min at 450.
- Anonymous
- New York
- 9/20/2020
Can I see photos of 1/2 inch potato wedges that have cooked at 450 for between 60 and 85 minutes please, because I'm guessing they are burnt beyond recognition
- 2roosters
- Vancouver, British Columbia
- 9/17/2020