… and by bird, I mean chicken. I don’t mean the kinda dry poultry that your grandfather would get mad at you over for ordering instead of a steak. We’re talking that roasted, tender, crispy on the outside, juicy on the inside kinda chicken that makes filet mignon wish it could fall off its bone like that (if it had one). That kinda chicken I would be in awe over at the French markets while I was living in Paris, slowly roasting, trickling its tender chicken juices all over those delectable fingerling potatoes.
The key to getting that perfect, crispy-skinned roast chicken? It’s not butter. (I can’t believe it’s not!)
The secret to a good roast chicken bird is rather counterintuitive: it needs to be totally dry when you put it in the oven. NO BASTING, no moisture, just simple seasoning and high temperature. Let the skins and the good meat do the work.
Dairy, nut, gluten, soy, corn, oil, and egg-free!
2 chicken breasts, bone-in, skin on
1/2 tsp. fleur de sel, or any other “nicer” sea salt (makes all of the difference for the crispy, crunchy, salty skin!)
1/4 tsp. ground black pepper
1 tsp. fresh, chopped thyme leaves (or 1/2 tsp. dried thyme)
2 sprigs fresh rosemary, leaves removed, finely chopped (or 1/2 tsp. dried rosemary)
1 tsp. dried basil
1/2 tsp. dried tarragon
5 large cloves garlic*
5-6 fingerling potatoes, washed, dried
Preparation time: 5 minutes (score!)
Cook time: 1 hour, 15 minutes (labor-less… you can breathe now, after your 5-minute prep session)
Serves 2-4, depending on the appetite and the size of the chicken breasts.
5. In a medium baking pan, make a layer of the fingerling potatoes and smashed garlic, with no overlap, and top with seasoned chicken breasts. Make sure that the chicken breasts are touching to ensure that none of the garlic aroma and chicken juice escapes while they are baking.
6. Throw in the oven for 1 hour and 15 minutes. Skin will be crispy, and the inside will be nice and juicy. To serve, remove potatoes from the bottom of the pan, place chicken on top, and top with garlic and chicken jus.