Roasted Chicken Recipe
piccata, roasted potatoes
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Ingredients
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Roasted Chicken
Roasted Potatoes
Piccata-style Sauce (Pan Sauce)
Method
Roasted Chicken
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 20–30 minutes before roasting so it comes closer to room temperature.
- 2
Season and truss
Pat the chicken dry thoroughly with paper towels (this helps browning). Season the cavity with 1/2 teaspoon kosher salt. Stuff the cavity with 3 smashed garlic cloves, 3 thyme sprigs, and half a lemon (cut side down). Rub the outside of the chicken with 2 tablespoons olive oil and the softened 2 tablespoons butter (work under the skin where possible over the breasts for extra moisture). Generously season the outside with the remaining 1.5 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Tuck the wing tips under and tie the legs together with kitchen twine (trussing) for even cooking.
- 3
Roast
Place the chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast in the preheated oven for 50–70 minutes, depending on size, until the internal temperature reaches 160–165°F (71–74°C) in the thickest part of the thigh (avoid touching bone). If the skin browns too quickly after ~30 minutes, tent loosely with foil.
- 4
Rest
Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes. During resting the internal temperature will rise a few degrees to a safe 165°F (74°C) and juices will redistribute.
Roasted Potatoes
- 5
Prepare potatoes
While the oven preheats, place halved baby potatoes in a large bowl. Toss with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 tablespoon chopped rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
- 6
Roast
Spread potatoes in a single layer on a rimmed baking sheet (use a separate sheet or arrange around the chicken if there is room and they won't crowd). Roast at 425°F (220°C) for 25–35 minutes, flipping once halfway through, until golden and crisp on the outside and tender inside. If roasting with the chicken, start potatoes when the chicken has 30–35 minutes remaining; adjust position so potatoes get direct heat and crisping.
- 7
Piccata-style Sauce (Pan Sauce)
- 8
Collect pan juices
After the chicken is roasted and resting, pour any accumulated pan drippings from the roasting pan into a fat separator or a heatproof measuring cup. Spoon off excess fat if there is a lot, leaving about 1–2 tablespoons fat in the pan for flavor.
- 9
Sauté aromatics
Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add the minced shallot and cook for 1–2 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant but not browned.
- 10
Deglaze and reduce
Pour in 1/2 cup dry white wine (or 1/2 cup chicken broth) to deglaze the skillet, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.
- 11
Build the piccata sauce
Add 1/2 cup low-sodium chicken stock, the reserved 1–2 tablespoons pan drippings (or a tablespoon olive oil if none), 3 tablespoons fresh lemon juice, and 2 tablespoons drained capers. Bring to a gentle simmer and reduce slightly for 2–3 minutes to concentrate flavor.
- 12
Finish with butter and herbs
Remove pan from heat and swirl in the remaining 2 tablespoons cold butter, one piece at a time, to emulsify the sauce and slightly thicken it. Stir in 2 tablespoons chopped fresh parsley and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and add more lemon or salt as needed.
- 13
