5/08/2008

05-08-08 - 3

New chicken method from chowhound :

Cut the potatoes into wedges, place in a bowl and toss with a little EVOO. Spread evenly on a rimmed baking sheet. Butterfly the chicken along the back bone (not the breast) and flatten on your board then place on top of the potatoes.

Place in a 425 oven for 40 minutes.

Remove the chicken, sprinkle the potoatoe with S&P and place them back in the oven for 5-10 minutes more until they absorb all the chicken juices and turn crispy brown.

My comment : this is extremely similar to my roasting in pieces method, I'm not really sure if the butterfly is better in any way than pieces; I guess it looks a bit cooler in presentation.

Result : yeah, it's pretty to serve on a big platter with the butterflied chicken and roast potatos and carrots and whatnot around it. Could roast some fennel and turnips and such too. The chicken came out perfect; I rubbed the skin with soft butter as I always do and it was crispy, the meat moist. The roast potatos underneath were delicious, but would've been better if I'd taken it all out and flipped the potatos half way through cooking; the sides that were on the bottom were too charred and the sides not touching the bottom were not charred enough. Also obviously any roast veg that's not under the bird cooks very differently than stuff that is under the bird, so you can't leave them in the same length of time.

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