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the real reason to roast a chicken!

gordon wing Aug 19, 2006 04:04 PM

I always look forward to scraping off the thick potato slices from under the chicken that I oven roast. After an hour of soaking in the chicken fat and juices they are divine! By then they are dark and carmelized and the real reason to roast a chicken.....


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  1. Carb Lover RE: gordon wing Aug 19, 2006 04:30 PM

    Oh yeah, baby!! Those look gorgeous and mouth watering...

    Reminds me of when I made Marcella's chicken w/ two lemons and added potatoes to the roasting pan. Final dish seen here: http://i2.photobucket.com/albums/y45/...

    The weather's been so cool lately here that I think roast chicken and potatoes are in order!

    1 Reply
    1. re: Carb Lover
      melly RE: Carb Lover Aug 20, 2006 06:18 AM

      Okay...I love lemon chicken and yours looks fabulous!

    2. g
      gordon wing RE: gordon wing Aug 19, 2006 05:10 PM

      Good looking chicken & potatoes - ah, the simple things in life!

      1. Pei RE: gordon wing Aug 19, 2006 05:15 PM


        1. j
          jacinthe RE: gordon wing Aug 19, 2006 05:45 PM

          I use a combination of onions and potatoes when roasting a chicken - after the onions have been roasting in the juices and fat of a chicken for an hour, they are AWESOME. They're almost buttery, and almost melt in your mouth. The potatoes are good too, but the onions always go first.

          1. g
            gordon wing RE: gordon wing Aug 19, 2006 05:56 PM

            I can see that - basically an onion confit!

            1. m
              Marsha RE: gordon wing Aug 19, 2006 06:51 PM

              I want some of those. Do you roast the chicken on a rack above the potatoes?

              1. g
                gordon wing RE: gordon wing Aug 20, 2006 02:48 AM

                I roast the chicken directly on top of them but I guess it would also work on a rack? One thing about having the chicken on top is that the potato won't dry out too much - the part of the potato touching the pan will get really carmelized but the top won't due to the chicken - contrast can be good. On the other hand, with a rack the top will get more roasted - as long as it doesn't get dried out, that could be good also.
                Originally I learned this technique from a butcher - it was his way of keeping the chicken skin from sticking to the sheetpan and having to scrape it off. The potatoes were used in lieu of a rack - albeit without the air flow underneath. Time for some experiments?

                1. b
                  btnfood RE: gordon wing Aug 20, 2006 03:20 AM

                  The Cooks Illustrated recipe, which has been often mentioned on this board, has you roast the butterfied bird on the perforated top of a broiler pan, with seasoned potatoes beneath. This really works perfectly.

                  1. b
                    Bostonbob3 RE: gordon wing Aug 20, 2006 04:13 AM

                    Oh yeah...that's the food version of porn.

                    1 Reply
                    1. re: Bostonbob3
                      missclaudy RE: Bostonbob3 Aug 20, 2006 12:19 PM

                      Potato Porn to be exact!

                    2. Funwithfood RE: gordon wing Aug 20, 2006 03:09 PM

                      I do that too (mandoline-d). Try tossing in garlic cloves (unpeeled), then squeeze the little gems to release the ooze of creamy garlic onto crusty bread...mmmm.

                      1. b
                        BKchompchomp RE: gordon wing Sep 1, 2006 04:31 PM

                        Unbelievable! After checking out this little discussion, I tried the potato under the bird thing. At first I was worried, because the potatoes not directly under the chicken seemed to be drying out, but I think this was perhaps because I left the thing covered for too long. Once I uncovered it, the pan just flooded with delicious delicious fat which seeped into the potatoes and made them absolutely incredible. I had to restrain myself from doing it again the next night. Next time I'd like to cook twice as many potatoes this way.

                        questions though: For how long should you leave a roasting chicken covered? I dont' want to burn it, of course.
                        What is the limit on how many layers of potatoes you can cook this way under the bird. I dont' want to end up with mashed roasted potatoes (yeah. that would sure be unpleasant.)

                        This rocks!

                        1. TexasToast RE: gordon wing Sep 1, 2006 04:34 PM

                          Ina goes a similar thing, with cut lemon halves and thyme in the cavity, but sat on a bed of root veg (onions, carrots, parsnips, etc). She does the potatoes separately with garlic and rosemary.


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