Roast potatoes with chicken or separately?
I want to make crispy roasted potatoes. Planning to parboil them then coast them with some herbs and olive oil and roast them in the oven. At the same time I need to make a roasted chicken. most recipes require a higher heat for roasted potatoes if i want them crispy, but that would most likely dry up the chicken.
Would you you guys say cooking it in the same pan with the chicken is my only option? Or is there a specific way to get around the timings?
I imagine it is event harder to make crispy roasted potatoes when you are making a turkey...
What do you guys recommend??
I brine, then spatchcock the chicken. Salt (I like kosher for this) and fresh ground pepper on both sides of the chicken, squirt with fresh lemon juice. Place breast side up over halved Yukon Gold potatoes that have been tossed with olive oil and rosemary (fresh or dried) or sometimes sage. Start in a hot oven, turn down after first half hour until done. Sometimes I will toss the potatoes first with a little fine flour (like rice flour), and that seems to help the crust. However, the chicken fat will baste the potatoes and they will brown nicely from the oven/pan heat, anyway. Always turns out perfect. Good luck!
ETA: I never parboil the Yukon Gold's before roasting with chicken this way; the texture would be completely different and they'd probably never crisp with all the moisture. If you halve or quarter any big YG potatoes before roasting with a spatchcocked chicken as I've described, they will roast fine and not need any pre-cooking.
A chicken of 2-3 lbs will roast in about 45 minutes at 400º, which is how I did it in my chicken-roasting days. My roasted potatoes were boiled until I could just get a skewer through the biggest, then cut up and tossed in a bowl with salt, pepper and oil. The potato pan would go into the oven before the preheating. When the oven came up to heat I would put in the chicken and give it 10-15 minutes. Then I would take out the potato pan and pour in the spuds oil and all and slide it back in. Fifteen minutes later I would stir the potatoes around and maybe flip the chicken, and cook everything another 15.
Now, you could have problems with that: I'm not a crisp-skin fanatic, and hardly ever get it, even with an electric oven. If you have an oven big enough for two pans to share a shelf, that's probably the way to go; I don't, and have to decide who's on top. I do have two ovens, though, if I don't mind spiking the electric bill. But while I have cooked potatoes in the same pan as a chicken or roast, you just have to forget crisp anything.
re: Will Owen
I have always just roasted the potatoes in a cast iron pan alongside the chicken, I give the chicken about a 20 minute head start, you can put potatoes in with the chicken, but I find they will end up steaming rather than roasting.
Roasting potatoes to go with the turkey at Christmas is a whole different thing. That involves roughing up the par-boiled potatoes in a colander and sprinkling with semolina, then tipping into a roasting tin with copious amounts of goose fat that has been heated on the stove top, they go in the oven after the turkey comes out and the oven is cranked up to 450 to roast them to golden deliciousness in about 50 minutes. The turkey sits happily covered in foil and retains its heat,