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Herb-Rubbed Roaster




Source of Recipe


Better Homes & Garden - 4/02






Recipe Introduction


Prepare this bird for the oven the night before you plan to serve it. The next day all you have to do is pile potatoes around the chicken and put the whole thing in the oven.





List of Ingredients



• 1 31/2 lb to 4 lb whole broiler-fryer chicken
  
• 1/4 cup olive oil
  
• 2 T herbes de Provence
  
• 1 tsp smoked salt or salt
  
• 1 tsp crushed red pepper
  
• 3/4 tsp coarsely ground black pepper
  
• 1 1/2 lb tiny yellow and purple potatoes and/or fingerling potatoes, halved
  






Instructions



1. Remove neck and giblets from chicken. Rinse chicken; pat dry with paper towels. Skewer neck skin to back; tie legs with 100% cotton string. Twist wings under back. Brush chicken with 2 T of the olive oil.
   
2. In a small bowl stir together herbes de Proven, smoke salt or salt, crushed red pepper, and ground pepper. Rub 2 T of the herb mixture onto the bird. Cover the remaining herb mixture; set aside. Place chicken in a large self-sealing plastic bag. Seal bag. Place bag in the refrigerator 2 to 24 hours.
   
3. Preheat oven to 375 degrees. Remove chicken from bag. Place chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer bulb to touch bone.
   
4. In a large bowl combine the remaining 2 T oil and remaining herb mixture. Add potatoes and toss to combine. Arrange potatoes around the chicken. Roast chicken, uncovered, for 1 1/4 to 1 3/4 hours or until the drumsticks move easily in their sockets and meat thermometer registers 180 degrees. Remove chicken from oven, cover, and let stand 10 minutes before carving.
   
5. To serve, place chicken and potatoes on a large serving platter.
   






Final Comments


Makes 6 servings.