Italian Father's Roasted Chicken and Potatoes with Pan Sauce
Italian Father's Roasted Chicken and Potatoes with Pan Sauce
Ingredients
For the Roasted Chicken and Potatoes
- 1 whole fresh chicken, about 3-4 pounds
- 1 lemon, cut into wedges
- 4 sprigs fresh thyme, or fresh rosemary
- 1 tablespoon salt, kosher or sea salt, or to taste
- 1 teaspoon cracked black pepper, freshly cracked, or to taste
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 2 tablespoons olive oil, for coating pan
- 1 1/2 pounds small, whole potatoes, such as new potatoes or fingerlings
For the Pan Sauce
- 1/2 cup dry white wine
- 2 tablespoons cold butter, cut into small pieces
Instructions
- 1
Preheat your oven to 425°F. Pat the whole fresh chicken dry thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 5 min•🌡️ 425
- 2
Stuff the chicken's cavity with the lemon wedges and fresh thyme sprigs (or rosemary).
⏱️ 2 min
- 3
Season the exterior of the chicken generously. First, sprinkle salt from a height for even distribution, then follow with freshly cracked black pepper, granulated garlic, and paprika. Ensure the entire surface is coated.
⏱️ 3 min
- 4
Truss the chicken using the 'old-school' method: make a small slit in the skin at the bottom of one chicken leg, and thread the other leg through it. This helps the chicken cook evenly and stay compact.
⏱️ 2 min
- 5
Coat the bottom of a stainless steel roasting pan with olive oil.
⏱️ 1 min
- 6
Place the seasoned chicken in the oiled pan. Arrange the small, whole potatoes around the chicken. Season the potatoes with an additional pinch of salt.
⏱️ 3 min
- 7
Place the pan on the bottom rack of the preheated oven and roast for approximately 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F and the skin is beautifully golden brown and crispy.
⏱️ 60 min•🌡️ 425
- 8
Once cooked, carefully remove the chicken and potatoes from the oven and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute.
⏱️ 10 min
- 9
While the chicken rests, place the roasting pan, containing the flavorful drippings (fond), on the stovetop over medium-low heat.
⏱️ 1 min
- 10
Add the dry white wine to the pan to deglaze. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, incorporating them into the liquid. Simmer for about 2 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min
- 11
Add the cold butter pieces to the simmering sauce. Stir continuously until the butter melts and emulsifies, creating a rich, glossy pan sauce. Taste and adjust seasoning if necessary. You can strain the sauce for a smoother consistency or leave it rustic.
⏱️ 2 min
- 12
Carve the roasted chicken and serve with the potatoes. Spoon the prepared pan sauce generously over the chicken and potatoes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Father's Roasted Chicken and Potatoes with Pan Sauce
Ingredients
For the Roasted Chicken and Potatoes
- 1 whole fresh chicken, about 3-4 pounds
- 1 lemon, cut into wedges
- 4 sprigs fresh thyme, or fresh rosemary
- 1 tablespoon salt, kosher or sea salt, or to taste
- 1 teaspoon cracked black pepper, freshly cracked, or to taste
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 2 tablespoons olive oil, for coating pan
- 1 1/2 pounds small, whole potatoes, such as new potatoes or fingerlings
For the Pan Sauce
- 1/2 cup dry white wine
- 2 tablespoons cold butter, cut into small pieces
Instructions
- 1
Preheat your oven to 425°F. Pat the whole fresh chicken dry thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 5 min•🌡️ 425 - 2
Stuff the chicken's cavity with the lemon wedges and fresh thyme sprigs (or rosemary).
⏱️ 2 min - 3
Season the exterior of the chicken generously. First, sprinkle salt from a height for even distribution, then follow with freshly cracked black pepper, granulated garlic, and paprika. Ensure the entire surface is coated.
⏱️ 3 min - 4
Truss the chicken using the 'old-school' method: make a small slit in the skin at the bottom of one chicken leg, and thread the other leg through it. This helps the chicken cook evenly and stay compact.
⏱️ 2 min - 5
Coat the bottom of a stainless steel roasting pan with olive oil.
⏱️ 1 min - 6
Place the seasoned chicken in the oiled pan. Arrange the small, whole potatoes around the chicken. Season the potatoes with an additional pinch of salt.
⏱️ 3 min - 7
Place the pan on the bottom rack of the preheated oven and roast for approximately 1 hour, or until the internal temperature of the thickest part of the thigh reaches 165°F and the skin is beautifully golden brown and crispy.
⏱️ 60 min•🌡️ 425 - 8
Once cooked, carefully remove the chicken and potatoes from the oven and transfer them to a serving platter. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute.
⏱️ 10 min - 9
While the chicken rests, place the roasting pan, containing the flavorful drippings (fond), on the stovetop over medium-low heat.
⏱️ 1 min - 10
Add the dry white wine to the pan to deglaze. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, incorporating them into the liquid. Simmer for about 2 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min - 11
Add the cold butter pieces to the simmering sauce. Stir continuously until the butter melts and emulsifies, creating a rich, glossy pan sauce. Taste and adjust seasoning if necessary. You can strain the sauce for a smoother consistency or leave it rustic.
⏱️ 2 min - 12
Carve the roasted chicken and serve with the potatoes. Spoon the prepared pan sauce generously over the chicken and potatoes.
⏱️ 1 min