Equipment
Ingredients
Roast Chicken
- 1 whole chicken
- 15 ml olive oil
- 10 g kosher salt
- 3 g black pepper, freshly ground
Crispy Herb Potatoes
- 800 g yukon gold potatoes, peeled
- 45 ml olive oil
- 3 g fresh rosemary, finely chopped
- 2 g fresh thyme, leaves only
- 3 g garlic powder
- 6 g kosher salt
Honey Glaze
- 80 g honey
- 30 ml tamari soy sauce
- 15 g dijon mustard
- 15 ml apple cider vinegar
Nutrition (per serving)
Method
Preheat oven to 200°C (400°F). Arrange racks in the upper and lower middle positions.
Cut the peeled potatoes into even 4cm chunks to ensure uniform cooking.
Place potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 8 minutes until the exterior is tender but the center remains firm.
Drain the potatoes in a colander. Shake the colander vigorously to rough up the edges of the potatoes, building a mashed exterior layer that will crisp in the oven.
Pat the whole chicken completely dry with paper towels inside and out. Removing surface moisture guarantees proper skin browning.
Rub the exterior skin and the interior cavity of the chicken evenly with olive oil, kosher salt, and freshly ground black pepper.
Place the chicken breast-side up in a roasting pan. Roast on the upper-middle rack at 200°C (400°F) for 40 minutes.
While the chicken begins to roast, toss the roughed-up parboiled potatoes with olive oil, chopped rosemary, thyme leaves, garlic powder, and salt until evenly coated.
Spread the seasoned potatoes in a single layer with ample space between them on a baking sheet. Place on the lower-middle rack and roast for 45 minutes, turning them halfway through the cooking time.
In a small saucepan, combine the honey, tamari, Dijon mustard, and apple cider vinegar. Simmer over medium-low heat for 5 minutes until reduced and slightly syrupy.
Remove the chicken from the oven after its initial 40 minutes. Brush the skin generously with the reduced honey glaze. Return to the oven for 15 additional minutes to caramelize.
Verify the chicken is fully cooked by inserting a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature must reach 74°C (165°F).
Transfer the chicken to a cutting board. Let it rest undisturbed for 15 minutes before carving to allow juices to redistribute. Serve alongside the crispy herb potatoes.
Chef's Notes
- Ensure the raw chicken rests at room temperature for 30 minutes prior to roasting; removing the chill promotes even cooking throughout.
- Save the chicken pan drippings. Even with the sweet honey glaze mingling in the pan, the drippings create an excellent, complex base for a rich pan sauce or gravy.
- The starch released by roughing up the parboiled potatoes combines with the olive oil to create an incredibly crisp, glass-like exterior crust in the oven.
- Using cold water to start boiling your potatoes ensures the inside and outside of the potato cook at an even rate.
Storage
Refrigerator: 3 days — Store chicken and potatoes in separate airtight containers.
Freezer: 2 months — Freeze chicken meat only; potatoes will become mealy when frozen.
Reheating: Reheat in an oven at 180°C/350°F for 15 minutes to restore crispy skin and potato texture.
