Carla Lalli Music's Crispy Rack Roasted Chicken Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still flavorful.

chicken broth

🥗Healthier: vegetable broth

Vegetable broth reduces sodium and calories.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more economical and have a longer shelf life.

Season the chicken with a mixture of oregano and paprika.

Salt the chicken thoroughly, about 1 teaspoon per pound, including inside the cavity.

Optional: Add sprigs of rosemary or thyme inside the cavity for extra flavor.

Pat the chicken dry with paper towels before seasoning.

Tie the legs together with kitchen twine for even cooking.

Let the chicken sit for about an hour before roasting.

Preheat the oven to 325°F (163°C).

Scrub the Yukon Gold potatoes and leave the skins on.

Add a splash of water to the pan with the potatoes to prevent drying out.

Season the potatoes with salt and pepper, but hold back on salt since the chicken drippings will be seasoned.

Drizzle a small amount of vegetable oil on the potatoes to aid in browning.

Place the potatoes in a cast iron skillet and position it in the middle of the oven rack.

Place the chicken directly on the oven rack above the skillet with potatoes to catch drippings.

Roast the chicken until tender, being careful during removal as it may fall apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens