- 3
Ingredients
- Chicken
- 1/2 cup table salt
- 10 cloves garlic, unpeeled
- 3 sprigs fresh rosemary
- 1 whole chicken, about 4 lbs, trimmed of excess fat, chicken rinsed and patted dry, giblets discarded
- Garlic-Rosemary Paste
- 2 teaspoons fresh rosemary, minced
- 2 garlic cloves, minced or pressed through garlic press
- 1/8 teaspoon table salt
- Ground black pepper
- 2 tablespoons extra-virgin olive oil
- Potatoes
- 1 1/2 pounds Yukon Gold potatoes
- 10 cloves garlic, unpeeled
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 tsp black pepper
Preparation
Step 1
1. FOR THE CHICKEN: Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Immerse the chicken in brine and refrigerate 1 hour.
2. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray.
3. FOR THE PASTE: Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin. Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
4. FOR THE POTATOES: While the chicken is roasting, quarter 1 1/2 pounds of 2 inch Red or Yukon Gold potatoes. Toss the potatoes, 10 medium-large garlic cloves, 1 1/2 tablespoons extra-virgin olive oil, and 1/4 teaspoon each salt and pepper in a medium bowl. After chicken has roasted 15 minutes, scatter the potatoes and garlic in a single layer in the roasting pan and continue to roast 15 minutes longer.
5. Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil. Stir the potatoes after rotating the chicken and continue to roast until chicken is medium golden brown and an instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively, 20 to 25 minutes, adding more water to roasting pan if liquid evaporates. When the chicken is done, do not tip the V-rack with the roast chicken to allow the juices to run into the roasting pan. Transfer chicken to a large plate.
6. While the chicken rests, remove the potatoes and garlic cloves to a large paper towel-lined plate and pat with additional paper towels. Carve chicken and serve with potatoes and garlic.
Notes: Delicious and full of flavor - an absolute roast chicken repeater. Did not make potatoes.