Easy Brined Rack-Roasted Chicken
This rI have no idea why, but I’ve always thought that a simple roast chicken would be so hard to do well. It’s one of the reasons I’ve never attempted it. I do crazy other stuff, but somehow this one thing has been scary for me. Well, that and I only like white meat chicken and have always felt that it would be a waste to make a whole chicken. But, I do have plenty of friends who love chicken legs, as well, so I really have no excuse other than my fear.
After reading the September 2015 issue of Bon Apetit, I have no excuses left. They featured a recipe from Dai Due in Austin, Tx – the Rack Roasted Chicken and it kills two birds (sorry!) with one stone. You get a perfectly roasted chicken AND amazing roasted vegetables all at the same time. Make sure that you use the Dai Due Master Brined Chicken recipe (found in the same issue) in this recipe. Brining a chicken adds huge flavor with very little effort. I’m going to make this for my next Sunday dinner with friends!
- 1½ pounds small fingerling potatoes
- 1 pound small shallots, peeled
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- [url href=”http://www.bonappetit.com/recipe/dai-dues-master-brined-chicken”]Dai Due’s Master Brined Chicken[/url]
- Place racks in upper and lower thirds of oven; preheat to 425°. Arrange potatoes and shallots in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with oil and season with a little salt and pepper, then toss to coat. Place pan on lower rack, then set chicken, breast side up and tail facing oven door (this will make it easier to remove when it’s done), directly on rack above vegetables. Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165°, 35–45 minutes.
- Insert a long-handled wooden spoon into the chicken’s cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables. Let rest 10 minutes before carving.