Equipment
Ingredients
The Chicken
- 1500 g whole chicken, giblets removed
- 15 ml olive oil
- 15 g kosher salt
- 5 g black pepper, freshly ground
Crispy Herb Potatoes
- 800 g floury potatoes, peeled and cut into 5cm chunks
- 45 ml olive oil
- 4 garlic, smashed, skins left on
- 5 g fresh rosemary, left on the sprig
- 10 g kosher salt
Honey Glaze
- 60 g honey
- 15 ml apple cider vinegar
- 10 g dijon mustard
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F (180°C/350°F if using a fan-forced oven).
Pat the whole chicken completely dry with paper towels. Thoroughly wash your hands and sanitize any surfaces that came into contact with the raw poultry to prevent cross-contamination.
Rub the chicken evenly with olive oil, then season generously inside the cavity and all over the skin with kosher salt and black pepper.
Place the chicken breast-side up in the center of a large roasting pan and roast in the preheated oven for 40 minutes.
While the chicken begins to roast, bring a large saucepan of water to a rolling boil with 10g of salt. Add the potato chunks and boil until the outside edges begin to soften but the centers remain firm.
Drain the potatoes in a colander. Vigorously shake the colander to rough up the edges of the potatoes, creating a fluffy exterior that will turn crispy in the oven.
In the warm empty potato pot, combine the roughed-up potatoes with 45ml of olive oil, smashed garlic cloves, and rosemary sprigs. Toss well to coat every piece in the oil.
In a small saucepan, combine the honey, apple cider vinegar, and dijon mustard over low heat. Simmer gently until it forms a smooth, cohesive glaze.
Remove the roasting pan from the oven. Carefully arrange the prepared potatoes, garlic, and rosemary in an even layer around the partially cooked chicken.
Using a basting brush, paint the chicken skin generously with the honey glaze. Return the pan to the oven.
Roast for another 35 to 45 minutes, brushing the chicken with the remaining glaze every 10 to 15 minutes. Check the internal temperature of the chicken at the thickest part of the thigh to ensure it reaches a minimum of 74°C/165°F.
Transfer the chicken to a clean cutting board and leave it to rest before carving. Leave the potatoes in the hot roasting pan or return them to the turned-off oven to keep crisp.
Chef's Notes
- Drying the chicken skin completely before roasting is the most critical step for achieving a crisp texture under the sticky honey glaze.
- For the ultimate crispy potatoes, add half a teaspoon of baking soda to the boiling water in step 5. The alkaline water breaks down the exterior starches more rapidly, resulting in an incredibly thick, glass-like crust when roasted.
- Do not discard the pan drippings. The combination of rendered chicken fat, caramelizing honey, and roasted garlic creates an intensely flavorful foundation for a quick pan sauce.
- Resting the chicken is non-negotiable. It allows the muscle fibers to relax and reabsorb juices that would otherwise run out onto your cutting board.
- If you have the time, heavily salt the chicken and leave it uncovered in the refrigerator overnight. This dry-brining process seasons the meat to the bone and completely dries out the skin.
Storage
Refrigerator: 3 days — Store chicken and potatoes in separate airtight containers.
Freezer: 1 month — Chicken freezes well; potatoes will lose their crisp texture and become mushy upon thawing.
Reheating: Reheat chicken and potatoes in an oven at 180C/350F for 15 to 20 minutes until warmed through and potatoes recrisp slightly.
