Ingredients Jump to Instructions ↓

  1. 5 pounds chicken -- wing tips removed

  2. 1 1/2 pounds new potatoes -- quartered

  3. 1 medium onion -- whole, peeled

  4. 6 cloves garlic -- unpeeled salt -- to taste fresh ground black pepper -- to taste

  5. 1 teaspoon fresh rosemary

Instructions Jump to Ingredients ↑

  1. Preparation : Proceed as directed in Simplest roast chicken, using a larger roasting pan so that when you add the potatoes, they will fit. After 10 minutes roasting, move the chicken with a wooden spatula to keep if from sticking. Arrange the potatoes and the onion around chicken so that they touch as little as possible. Roll the potatoes in whatever fat has oozed out of the chicken. Sprinkle with salt and pepper. Roast for the chicken's remaining time of 35 to 45 minutes, scooping up the potatoes to turn them oven every 15 minutes. Add garlic and sprinkle with rosemary for last 15 minutes. Some potatoes may stick to the pan a bit, depending on the amount of fat from the chicken. This helps form the surface crust. Just be sure to scrape along the pan with the edge of the spatula to unstick the potatoes. Remove chicken, potatoes, and garlic to a serving platter. The onion may be cut in pieces and served or else thrown in to the soup pot with the carcass. Sprinkle potatoes generously with salt and pepper. Deglaze the pa


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