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Roasted Chicken and Potatoes

URL: https://www.foodbymaria.com/roasted-chicken-and-potatoes/

Ingredients

The chicken

  • 3-4 lb whole chicken
  • ¼ cup unsalted butter
  • 1 tsp ground paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • 2 tsp salt
  • ½ tsp ground pepper

The vegetables

  • 4 medium Idaho potatoes
  • 3 medium parsnips
  • 3 small apples
  • 1 small fennel bulb
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups chicken broth
  • 3 sprigs fresh thyme

For the cheesecloth

  • 1 piece cheesecloth
  • ¼ cup unsalted butter, melted

For the champagne gravy

  • 6 tbsp salted butter
  • 2 medium shallots
  • ⅓ cup all purpose flour
  • 1 cup champagne
  • 2 cups chicken stock
  • 3-4 tbsp pan drippings

Instructions

  1. Preheat the oven to 425°F.
  2. Prepare a baking rack that fits on a sheet pan or use a roasting pan.
  3. Mix softened butter with paprika, garlic powder, onion powder, cumin, turmeric, salt, and pepper to make seasoned butter.
  4. Add chopped potatoes, parsnips, apples, and fennel to the bottom of the pan, pour in chicken broth, and season with salt and pepper.
  5. Place the chicken on the wire rack, pat it dry, and massage seasoned butter all over it.
  6. If desired, tie the chicken legs together with kitchen twine.
  7. Melt ¼ cup butter, add a splash of champagne, soak cheesecloth in the mixture, and cover the chicken with it.
  8. Roast the chicken for 15 minutes at 425°F, then reduce temperature to 375°F and roast for an additional 15 minutes before basting.
  9. Continue roasting for 30 more minutes, then remove the cheesecloth and baste again, roasting until the chicken reaches 165°F.
  10. Let the chicken rest for 15-20 minutes before carving.
  11. Strain the liquid from the sheet pan and keep warm, adding vegetables to another baking sheet.
  12. For the gravy, melt butter in a saucepan, add shallots, and cook until softened.
  13. Sprinkle flour over the butter, whisk to combine, and slowly pour in champagne, whisking until smooth.
  14. Gradually whisk in chicken broth and simmer until thickened, seasoning with pan drippings.
  15. Serve the carved chicken with roasted vegetables and gravy.

Nutrition Facts (estimated)

Servings
4-6
Calories
906
Total fat
43.7g
Total carbohydrates
56.7g
Total protein
64.2g
Sodium
1887.9mg
Cholesterol
245.4mg

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