I am a sucker for crispy potatoes. I admit I didn’t really give the roast chicken recipes in Jan Living much of a second glance until Sarah Carey came on the show and made them. The potatoes in the Crispy Skinned Chicken recipe hooked me. I was also interested to try putting butter and cornstarch on the chicken skin.
I used Yukon Gold potatoes because that’s what I had and I also didn’t have fresh rosemary. It turned out really well. This is an open-kitchen-window recipe though – any time I cook chicken at a high temp like this it smokes up the house. The chicken cooked nicely and was quite crisp (so I will use this method again). The potatoes fell apart a bit when I tossed them in the pan and
I did have to put them back in the oven once the chicken was out to get them a little browner, but they were good.
I used dried rosemary, so that may be the problem, but I just kind of wanted the whole thing to have a little more flavor overall. Other than that, it was excellent!
Martha and Me 
I have been eyeing up the chicken recipes – I just can’t work out what one to do first!
I think I might try the paprika one. It’s always seemed to me that you can rub the outside of a chicken with anything you want, but it doesn’t much change the taste of the meat inside, unless you eat a piece with skin (and I usually only eat white meat).
I was eyeing the paprika one too! Or maybe the Thai-inspired one. But you are right. If you just rub stuff on the skin it never seems to penetrate the meat.
Brette,
When will we know what the Martha Mondays project is?
I haven’t heard back yet!!!! Will email again and post it as soon as I have it!
I really loved this recipe. The potatoes were killer. I didn’t want to cook a whole bird so I just used a package of thighs. I did 4 russets so I used a cookie sheet to bake it all off. It was great. Hubster really liked it.
That’s a great idea – making this with just pieces of chicken.
Thanks for the tip on the open-window status. I hate setting off the silly fire alarm, which ends up happening whenever I broil things too.
You’re welcome. Whenever I cook anything at such a high temperature I have that problem.