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Dec 7, 2007 08:44 AM

Roast Chicken on Bed of Potatoes (I saw Ina do it) - Help!

Awhile ago, I saw an episode of barefoot contessa where Ina roasted a chicken on top of a bed of potatoes, and talked about how yummy the potatoes would be because they soak up all of the juices from the chicken as they roast. This sounds amazing, and I'd like to try it, but I can't find the recipe or episode. Can anyone help me out by giving me a link to that episode or recipe?

If not, can you give me your own tips for roasting chicken this way? I usually roast my chicken a la Nigella - stuff half a lemon up its bum (and some herbs), smear some butter or drizzle some oil on its breast, and roast according to its weight. Yum. Should I just do the same thing with the chicken, but place a bed of potato pieces underneath the chicken?


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  1. You've got the right idea. Follow the same procedure you would with a regular roast chicken, just put the bed of potatoes under it. Other veggies that you may want to include in the bed are cut up carrots, leeks, and garlic cloves (but cook the garlic cloves in their skin and pop them out of the skin when they are done).

    2 Replies
    1. re: Megiac

      Does it matter what type of potatoes you use? Would red potatoes work?

      1. re: danhole

        I've done it with red potatoes halved or quartered depending on their size. You can leave the skins on.

    2. You've got it --- it's a rather fool proof recipe. Quarter potatoes, carrots and onions. Toss with olive oil, thyme, salt, pepper. Place seasoned chicken atop vegetables. The quartered vegetables should cook within the hour it takes to cook the chicken.

      1. I made roast chicken french style last night and may never go back to the old way again. it was easy and turned out perfect ! used a 5qt cast iron cocotte to bake it in. dry roast recipe fm CI it was lip smacking good. had a few vegs but not much else.

        1. DEFINITELY include onions! While the potatoes were good (I bet fingerlings sliced lengthwise would be particularly tasty), the last couple of times I've made roast chicken over a bed of onions and potatoes, the onions were the first to go. I would stir around the vegetables a bit while roasting, though, so that all can equally partake in the chicken fat goodness (and so that none get burnt).

          1. Thanks for all the great advice, everyone! Adding onions and garlic seems like a wonderful idea...I can't wait to try this over the holidays! :-)

            Do you think little pearl onions would work well in the bed, or should I stick with pieces of large onions?

            3 Replies
            1. re: Aloo0628

              Personally, for roasting I find red onions to be the best. When I roast a chicken whole, I usually throw some red onion, thyme and/or rosemary and lemon inside. We have a rosemary bush next to my place that grows all year long (I live in Los Angeles). I employ the same idea when I roast cut up chicken with veggies.

              1. re: bdumes

                I actually dislike roasting red onions. My preference is for Vidalias or Spanish. Pearl onions would be too small for this, I think.

                1. re: bdumes

                  I would quarter a yellow onion lengthwise, leaving the layers attached at the root end, so it's attractive when you serve it.