We’ve been a little obsessed with Cook’s Illustrated recently … after delving into and enjoying their cookbook The Science of Good Cooking I lucked upon the recent publication Best of 2015 on the magazine stand:
The first recipe we tried is a roast chicken recipe, done not in a roasting pan but in a skillet.
The recipe works well in a skillet by having you cut your potatoes into 1 inch thick rounds, this way you can fit 2# of yukons easily. The potatoes go in first for a 7-9 minute sauté.
Meanwhile the chicken is prepped by making an oil mixture of smoked paprika, lemon zest, and thyme. I added some aromatics to the cavity of the chicken with some excess shallots and garlic we had lying around.
The oil mixture is a deep red from the paprika and turns the bird a nice red color when rubbed on. After oiling the bird you truss the legs together and tuck the wingtips behind the back. The chicken is then put on top of the potatoes.
After 1 to 1 1/4 hours the chicken is done. I checked the thigh for 175 and breast for 160 to ensure doneness. The chicken is then placed in foil to rest and the potatoes are checked for doneness. Although the recipe suggests that the potatoes won’t be done and need another 20 minutes covered in the oven ours were completely soft without needing any additional cooking.
The potatoes on the underside were a nice mahogany color, crisp, and tasted unbelievable after roasting for an hour in the chicken drippings.
A definite winner. The chicken turned out excellent and was really enhanced with the addition of smoked paprika and thyme, a squeeze of lemon is added after slicing to enhance the flavor. The super fantastic part of this dish was the potatoes, I can’t even begin to describe how spectacular their flavor was.
Oliver and Cat enjoyed the chicken as well, Oliver used up a whole lemon flavoring his bites of chicken.