Sear-Roasted Chicken with Bacon and Herbed Potatoes
No matter what I’m cooking, when in doubt, I’ll add a handful of herbs and some crisped bacon. In this dish, sear the chicken first, sprinkle some bacon, potatoes, and herbs around the perimeter of the skillet. Transfer the skillet to the oven, where the chicken will finish cooking while the potatoes, herbs, and bacon do their thing.
NotesThe Second Time Around: This chicken is mild enough to be used in almost any dish. Any leftover potatoes would make a delicious addition to a soup or stew.
Total Timea day or more
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Texturecrisp, herby, juicy, meaty, salty
- Kosher salt and freshly ground black pepper
- 3½- to 4-pound chicken(s), spatchcocked, rinsed, and patted dry with paper towels
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound small Yukon Gold potatoes, cut into 1-inch pieces
- 1 large red onion, cut in half and thinly sliced into half moons
- 3 ounces bacon, cut into thin strips
- 2 teaspoons chopped fresh thyme
- 2 teaspoon chopped fresh rosemary
- ¼ chopped fresh parsley (optional)
Sprinkle 2½ teaspoons salt and ½ teaspoon black pepper allover each chicken and let sit for up to 24 hours, uncovered, in the refrigerator. (If you’ve brined the chicken, skip this step. Just sprinkle the bird with ½ teaspoon salt and ½ teaspoon black pepper and proceed with the rest of the recipe.)
Preheat the oven to 425°F. Set an oven rack to the middle position. Set a large, heavy skillet over medium-high heat for 1½ minutes. Turn your oven vent on high; this is going to smoke. Add the oil and the butter and cook until the foam from the butter is almost gone and the butter starts to brown, about 1 minute. Add the chicken, skin side down, and cook until nicely browned, about 5 minutes. Remove from the heat, flip the chicken, and spoon off all but about 1 tablespoon of the fat.
In a large bowl, toss the potatoes, onion, bacon, thyme, and rosemary together, then scatter all around and under the chicken. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, 25 to 30 minutes.
Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, return the skillet to the oven to finish browning the potatoes and onions, another 10 minutes, stirring occasionally. Carve the bird and serve with the potatoes, sprinkled with the parsley, if using.
2007 Tony Rosenfeld