Ohmygosh, butterflying is amazing! The chicken cooks SO well. Fast, even, and all skin is exposed for crisping.
We made this the other night and it's heaven; definitely joining the regular rotation:
http://www.inspiredtaste.net/21410/butterflied-rosemary-roasted-chicken-recipe/
Tip: if you're not getting your potatoes crispy-on-the-outside-tender-on-the-inside, try parboiling them first. Boil; drain; return to empty-but-hot pan and shake around to get them dried out on the outside; toss with a smidgen of olive oil. Then scatter around the prepared chicken before popping it into oven. Crispy taters, I guarantee you.
We made this the other night and it's heaven; definitely joining the regular rotation:
http://www.inspiredtaste.net/21410/butterflied-rosemary-roasted-chicken-recipe/
Tip: if you're not getting your potatoes crispy-on-the-outside-tender-on-the-inside, try parboiling them first. Boil; drain; return to empty-but-hot pan and shake around to get them dried out on the outside; toss with a smidgen of olive oil. Then scatter around the prepared chicken before popping it into oven. Crispy taters, I guarantee you.
You know what I might do next time is crush the rosemary a bit in a mortar and pestle, and stir in some olive oil. Then use *that* to coat the chicken! Btw, using a fair bit of salt on the oiled skin is a good way to get it crisp, as well.
ReplyDeleteWe are trying this TOMORROW!!!!
ReplyDeleteOh oh, pro tip for the skin! Make the rosemary + thyme + salt + olive oil paste. Then add POTATO FLOUR. It will absorb the moisture and you'll get really crisp, crackling skin.
ReplyDelete