Simple Roast Chicken and Crispy Potatoes

When I pull into my driveway these allium are the first thing I see, and they couldn’t make me happier.  I love that the simple row of purple globes have such a great geometric impact. Sometimes simple is best.  For years, I resisted making roast chicken at home. It was fine when other people made it but never my favorite thing. It wasn’t until I used this ultra simple Thomas Keller method that I really appreciated it.  I actually like his recipe best with just (Kosher) salt and (freshly ground) pepper. Of course, it is important to buy the best chicken available as it will make a tremendous difference in flavor.  I use the pan drippings for the potatoes and they wind up crispy and soak up the chicken flavor.  We have ever so creatively dubbed them ‘Chicken Potatoes’. This is about as simple a preparation as possible, and it comes out perfectly every time. Don’t be afraid of the high oven temperatures (450 degrees). I promise the chicken will not burn.

Roast Chicken Recipe by Thomas Keller available at Epicurious.

Crispy Chicken Potatoes

5-6 medium yukon gold potatoes

1 tsp salt and 1/2 tsp pepper

Parsley (or other fresh herb)

Slice the potatoes into 1/2 inch think sticks and pat dry. Remove the roast chicken from the pan and allow to rest lightly covered with foil. If there is excess fat in the pan it make be skimmed off, but you will need enough to coat the potatoes. Use a spatula to fully coat them with the dripping and add salt and pepper. Bake for 15 minutes and use heat proof spatula to flip them bake for another 10-15 minutes. I like to turn the oven to broil for the last two minutes, but you will have to watch them carefully to be certain they don’t burn. Remove from the oven and add additional salt and pepper and a handful of chopped parsley.