Crispy Skinned Chicken with Rosemary Potatoes

By taniaf

Ingredients

• 6 russet potatoes, peeled and cut crosswise 3/4 inch thick
• salt
• olive oil
• 1/2 tsp cornstarch
• 1 whole chicken or 4 lbs chicken breasts, skin on
• 1 tbsp butter
• 1 bunch rosemary

Details

Servings 6

Preparation

Step 1

Preheat oven to 450. Cook potatoes in salted boiling water until tender, 10-12 minutes. Drain. return to pot, shake over low heat to dry and fluff. Coat with oil and season with salt.
Mix together 1.5 tsp salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter and season with salt mixture. Stuff or sprinkle rosemary around. Place rest of rosemary on a rimmed baking sheet.
Place chicken on rosemary. Scatter potatoes around chicken. Roast for 20-30 minutes. Remove from oven and flip potatoes. Roast until juices run clear, 20-30 minutes more. Let rest for 10 minutes before serving with potatoes.