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Roast Chicken with Shmaltzy Potatoes

Roast Chicken with Shmaltzy Potatoes for a Cozy Dinner

Enjoy a comforting Roast Chicken with Shmaltzy Potatoes this Thanksgiving, a delightful alternative to turkey.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast Chicken
  • 1 whole chicken a versatile centerpiece; choosing a good quality bird ensures delicious flavor.
  • 3 tablespoons olive oil enhances crispiness and adds richness; can substitute with butter for extra flavor.
  • 4 cloves garlic infuse the chicken with aromatic goodness; roast whole for a sweeter flavor.
  • 2 sprigs fresh herbs such as rosemary or thyme add aromatic depth; seasonal herbs elevate the dish's profile.
  • to taste salt essential for perfectly seasoned chicken; adjust to your taste for boldness.
  • to taste pepper essential for perfectly seasoned chicken; adjust to your taste for boldness.
For the Shmaltzy Potatoes
  • 2 pounds Yukon Gold potatoes creamy and buttery texture; their shape holds up beautifully when roasting.
  • 1/2 cup chicken fat (schmaltz) imparts incredible flavor and richness; substitute with olive oil for a lighter option.
  • 1 large onion adds sweetness during roasting; caramelizes beautifully with the potatoes for flavor.
  • 1 teaspoon paprika introduces warmth and color; a sprinkle gives those potatoes a delightful kick.
  • 1/4 cup fresh parsley brightens up the dish with color and freshness; toss in at the end for a pop!

Equipment

  • roasting pan
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) to achieve a beautifully crispy skin on your roast chicken.
  2. Pat the whole chicken dry using paper towels. Rub with olive oil, season with salt and pepper, and place garlic cloves and fresh herbs inside the cavity.
  3. Transfer the seasoned chicken to a roasting pan, breast side up, and arrange remaining garlic and herbs around it.
  4. Wash and cut the Yukon Gold potatoes into even pieces. Toss with schmaltz (or olive oil), salt, pepper, sliced onion, and paprika.
  5. After the chicken has roasted for about 30 minutes, scatter the potatoes around it in the roasting pan and return it to the oven.
  6. Check the chicken's internal temperature after about 1 hour; it should be at least 165°F (74°C) for doneness.
  7. Remove from the oven, let rest for 10-15 minutes, and sprinkle fresh parsley over the potatoes before serving.
  8. Carve and serve the roast chicken alongside the shmaltzy potatoes.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 1000mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Ensure to pat the chicken skin dry for crispy results, and season generously for maximum flavor. Allowing the chicken to rest before serving ensures juicy slices.

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