Roast Chicken And Potatoes

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 -5 lb) roasting chickens
• 2 lbs red potatoes, small
• 2 teaspoons vegetable oil
• 2 teaspoons cornstarch
• salt

Recipe

• 1 adjust oven rack to middle position. line roasting pan with foil and place on rack. heat oven to 475 degrees.
• 2 discard chicken giblets, rinse chicken and pat dry with paper towels.
• 3 combine cornstarch and 2 teaspoons salt in small mixing bowl.
• 4 using a skewer, poke holes all over chicken skin. rub cornstarch mixture evenly over chicken.
• 5 coat v-rack with cooking spray and place chicken in v-rack, wing side down.
• 6 when oven is preheated, remove roasting pan from oven. place the v-rack and chicken in the pan and return to oven. roast for 15 minutes.
• 7 remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. return to oven and roast another 15 minutes.
• 8 meanwhile, scrub potatoes and cut in half. toss potatoes, 2 tsp vegetable oil, and 1/2 tsp salt in bowl.
• 9 remove roasting pan from the oven and place the v-rack with chicken on a piece of foil to catch all the dripping grease. gather up baking pan foil by it's corners and discard along with the chicken grease.
• 10 arrange potatoes cut side down in pan.
• 11 flip chicken so that breast side is up and place v-rack with chicken back into the roasting pan.
• 12 roast chicken until thermometer placed in the thickest part of the thigh reads 170, about 20 minutes.
• 13 remove chicken from v-rack and pour juices from chicken onto the potatoes in the roasting pan.
• 14 place chicken on angel-food cake pan insert or empty soda can to rest upright for 10-15 minutes.
• 15 toss potatoes in chicken juices, return to oven and cook until well browned and crisp, 10-15 minutes.
• 16 carve chicken and serve.