This looks fantastic. Delicious and simple. Always a fan of David Tanis (and Chez Panisse). Will pick up some pastured chicken and be looking for yukon golds at Green City Market this weekend. Looking forward to giving it a try. Thanks!
Looks delicious! I always cook my potatoes (along with carrots, onions, and garlic)under the chicken. Nothing beats crispy caramelized veggies cooked in the chicken drippings. So much flavor! Mmmm, mmmm.
I love your blog because you always cook what is in the current (or most current) issues of food magazines. I bookmarked this page in my issue of that Bon Appetit, but here you’ve actually made it–three times now! Anyway thanks for bringing this to my attention (again). I definitely trust your tastes and so now I know I have to make this.
I do love a cook roasted chicken recipe – thank you! I’ll be making this in the next few days. (as soon as I can track down the two paprikas. it’s a good thing I like the hunt for ingredients as much as I do the actual eating of the dish…)
My mom used to make baked bone in chicken breasts coated with paprika and dried onion at least once a week. This looks like a delightful and more festive version of that! Thanks for sharing and can’t wait to try it!
If you love the flavor of Pimenton, you should check out this website: http://www.viridianfarms.com/. I use their Pimenton blend and it’s amazing! I did a dinner at their farm last summer and I used the Pimenton in my browned butter, peach and blueberry crostata. Also, a fabulous addition to citrus cornmeal shortbread cookies. Omit the rosemary.
This looks great. As a fellow food blogger I’m always looking to learn. I’m intrigued by the idea of starting at 500 degrees. My recipe stays at 425, but anything less than that yields a dryer bird! Might have to try this technique and see what happens! Katherine
Very savory and scrumptiously inviting. Pimenton (smoked Spanish paprika) is fabulous, I use it in a spice rub for meat and poultry (even potatoes). Great idea in place of turkey, too. Will have to check your column in Saveur (congrats on that)!
There isn’t a David Tanis recipe I’ve tried that hasn’t turned out perfect and perfectly delicious. His “Platter of Figs” is a great cookbook, and his weekly NY Times column is essential reading. I made the French-lentil cassoulet from the same article in Bon Appetit and that was also fantastic!
Yes, perfect comfort food. With the weather getting cold during the nights I would love to eat this. I think I may try this recipe out this coming weekend. Thank you for the post and the beautiful pictures with it. Really enjoyed this post.
Made this for my nursing daughter (who needs nourishment) as a trial run for Christmas dinner. This is delicious!! The guys loved the potatoes. We roasted until 170 degrees in the thickest part of the breast and it was perfect. For sure going to fix for Christmas dinner. Question, are golden potatoes the same as Yukon Golds? All I can find are golden potatoes. Thanks!
This looks fabolous! I was wondering if the potatoes get soggy at all or too greasy from the chicken fat that renders? Also, do you just arrange the potatoes around the bird or underneath as well? Do you think tha t this would double easily? I have 5 kids and a very hungry husband, so two birds will be necessary! Thank you, I just found your site and I love it, keep p the wonderful work with the gorgeous photos!
I made this for Friday Night and it was the best chicken I have ever served. The cooking method is out of this world, and so much faster than any other method I have tried. I think this method is tied with my tagine method. Thank you for the education!
Hey Tim.Greetings from Kenya (Africa).Thanks for sharing your wonderful recipes.Your blog is very beautiful.I made the chicken and potatoes for my brothers 11th birthday dinner,everyone loved it.The flavour was more delicate than I expected.the potatoes became a bit crunchy for my taste though, do you think it would be ok to cover them in foil past the 30 minute mark?
I have a tried and true method of roasting chicken, one that does not involve spices or potatoes, so I had my doubts about this recipe, but I gave it a shot (using TWO chickens at once!) and it was an amazing success! Will make this over and over again. Thank you Tim!
I have been reading this blog and making your awesome recipes for over a year now. I am always very happy with the results but this chicken blew my mind! It was the most flavorful, juicy chicken I have ever tasted and it is going to get me through the dreary winter months. THANK YOU!!!!
Made this last weekend, and there’s nothing to say but OMG. This was super delicious – make it now! I’m dreaming of everything I can add pimenton to in my quotidian cooking life (and still chuckling that it’s so fragrant, my boyfriend though I had been carting around smoked meats in my bag). The leftover chicken made a wonderful topping for pizza the next day.
Thanks for all of your amazing recipes, Tim! I’m a longtime follower of L + D, and I also work at Open Books; we’re so grateful for your support!
Aw, thanks, Anna! I am so glad you liked it. I ended up making it four times between Thanksgiving and Christmas. It has become a favorite of ours. And yay Open Books! Y’all are the best. Keep up the good work.
Amazing! Thank you for this recipe! Made it tonight, my husband said it was the highlight meal of our marriage to date! Marinated for 12 hours and followed the recipe step by step. Found that the fries directly underneath the chicken a bit soggy, otherwise delicious. The chicken wing skin were’t as crisp as I thought they would turn out to be. The skin everywhere else turned out great.
Making this for the second time tomorrow. It was probably the best roast chicken I’ve ever had, made with my free range, home raised chickens. Divine! The search for hot smoked paprika took quite a while but was so worth it. Thanks for a wonderful recipe.
Hi Christine- It would definitely make a difference. You want the chicken to cook in the shortest time possible, so it stays moist. By starting with a room-temperature chicken, you save on cooking time. I actually (accidentally) tried this both ways and it was better after having sat out at room temperature. I would not skip this step.
I just found your website and I’m already a huge fan. I just made this chicken and it was amazing. Seriously, we’re currently blissed out on the couch, stuffed full of chicken and potatoes. It was my first roast chicken so I was a little nervous, but I had nothing to worry about! Thanks so much!
Tim, thanks for introducing me to this cookware. I am now the proud owner of a bake set (in red, to match my Le Creuset!) and can’t wait to cook in it. Perhaps this dish makes for the perfect test-drive and review post!
Delicious! I used dried thyme in the rub because I didn’t have fresh. I also added carrots, onions and parsnips to the potatoes. I plan to make tortilla soup with the stock I am making from the carcass- the smoked paprika will add such a yummy flavor to it!
Hi Tim. I usually roast chicken over potatoes and love how they fry in the chicken fat, but the skin at the chicken’s backside never crisps and looks soggy unless i flip it and roast it breast side down for about 15min. Im planning on making this recipe for the weekend and wondering if there is a need to flip the chicken to crisp the back?
I am exited to try this, it is very similar to a favourite meal in my family, although we do a combination of potato wedges, and thick slices of carrots. Even better than the potatoes are the perfectly, crispy, caramelised carrots that cook in the chicken fat. From a French household, caramelised carrots are a staple and necessity in any comforting, traditional meal, and these are definitely the best.
My friend Alice gave me your link after I told her I bought some Smoked Sweet Spanish Paprika at the Spice House on North Wells. I tried it your recipe this evening and it was wonderful. It is paprika is truly powerful. I think I will cut back a little next time – which should be very soon. Thanks!