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Recipe Detail Page
Roast Chicken with Fingerling Potatoes & Salsa Verde
Early Summer 2018
The key to this extra-crispy chicken is roasting it in a preheated cast-iron pan, allowing the skin to crisp up on both the top and bottom while keeping the meat wonderfully juicy inside. The whole dish is elevated with a vibrant salsa verde that is to be generously spooned overtop.
Serves 4
2 lbs (1 kg) fingerling potatoes
2 tbsp (30 mL) olive oil, divided
Salt and freshly ground pepper
1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg)
1 head garlic, sliced horizontally in half
4 sprigs thyme
3 tbsp (45 mL) butter, melted
SALSA VERDE
½ cup (125 mL) extra virgin olive oil
½ cup (125 mL) finely chopped parsley
2 tbsp (30 mL) finely chopped mint
1 tbsp (15 mL) lemon juice
1 small garlic clove, minced
Salt and freshly ground pepper
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tbsp (15 mL) olive oil. Season with salt and pepper.
3. Pat chicken dry with kitchen towel. Generously season cavity of chicken with salt and pepper. Stuff with garlic and thyme sprigs. Generously sprinkle outside of chicken with salt and pepper.
4. Heat a 12-inch (30-cm) cast iron frying pan over medium heat and add remaining 1 tbsp (15 mL) olive oil. Place whole chicken, breastside up, in the centre of the pan. Brush evenly with melted butter. Arrange potatoes around the chicken.
5. Roast in centre of preheated oven for 50 minutes to 1 hour, until chicken is cooked through and internal temperature reads 165°F (74°C). Transfer potatoes to a serving dish and let chicken rest for 20 minutes before carving.
6. For the salsa verde, add olive oil, parsley, mint, lemon juice and garlic into a small bowl and stir until combined. Season with salt and fresh pepper. Serve alongside chicken and potatoes.
Serves 4
