I can not sing the praises of cooking a whole chicken enough. You may think it’s intimidating but I promise it’s not! Scott made this dish all by himself. He will gladly help me in the kitchen but isn’t one to make entire meals by himself. The flavors on this are incredible and the leftovers made one heck of a chicken soup.
We were also able to use the big Le Creuset baker (tip on this, if you have an outlet near by check for discontinued colors. I found an amazing deal on a baker in kiwi). And it gives the chicken the perfect roast color and the potatoes get nice and crispy.
Thanks to Food Network Magazine for the inspiration. This was an awesome dinner to come home to. Made even better by someone else doing all the work.
- ¼ cup (4 tablespoons) unsalted butter, softened
- 1 teaspoon ground cardamom
- 1 tablespoon grated orange zest
- 1 tablespoon peeled, grated fresh ginger
- 2 cloves garlic, finely minced (about 2 teaspoons)
- Kosher salt and freshly ground pepper
- 1 whole chicken, cut into pieces
- 2 pounds Yukon gold potatoes (about 8), sliced into ¼-inch-thick rounds
- 1 tablespoon olive oil
- Preheat oven to 425.
- Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
- Toss the potato slices with the oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes.
- Pour the water off the potatoes and place into the baker. Add the chicken on top. Place into oven and cook for 40 minutes, rotate pan.
- Cook for another 40 minutes. Let stand 10 minutes before cutting. Serve with potatoes.
