Roast Chicken with Crispy Potatoes
This Chicken Roasted Over Potatoes is a simple, comforting dinner built around one seriously flavorful seasoning: Kinder’s Chicken Salt. Our take on the Australian cult-favorite seasoning that’s been a staple on fries for decades brings that salty, savory, craveable flavor to both the chicken and potatoes for an easy, flavorful dinner.
Ingredients
1 whole chicken (4 to 5 lb)
3 lb Yukon Gold potatoes
4 Tbsp extra-virgin olive oil
3 Tbsp Kinder's Chicken Salt Seasoning, separated
8 whole garlic cloves, unpeeled
2 lemons
4 sprigs fresh thyme
Salt
Instructions
Preheat your oven to 450°F on the convection setting. If no convection available, preheat to 475°F.
Wash and dry your potatoes. Cut potatoes into 1-1½ inch pieces and transfer to a large pot with cold water that covers them by about 1 inch. Season the water generously with salt, then bring to a boil cooking for 6 to 8 minutes, or until they are beginning to become tender but still hold their shape.
Drain the potatoes well, then gently shake them in the colander for a few seconds to rough up the edges. Transfer to a large rimmed baking sheet and let them steam dry for about 5 minutes.
Drizzle the potatoes with 2 tablespoons of the olive oil, add garlic, and season with 1 Tbsp of Chicken Salt Seasoning. Toss until evenly coated, then spread into an even layer.
While the potatoes steam dry, prep the chicken (see note). Pat the chicken very dry with paper towels. Drizzle each side of the chicken with 1 tablespoon of olive oil and season all over, with the remaining 2 tablespoon of Kinder's Chicken Salt Seasoning.
Cut one lemon in half and nestle the lemon halves and thyme sprigs in the middle of the pan. Place the chicken skin-side up directly on top of the potatoes making sure to cover the lemon and thyme.
Roast for 45 to 55 minutes, or until the thickest part of the thigh reaches 160°F on an instant-read thermometer. Halfway through the cooking process rotate the pan 180 degrees.
Transfer the chicken to a cutting board and let it rest for 10 to 15 minutes. If any of the garlic has gotten darker than you like, remove those cloves and discard. While the chicken rests, if you'd like the potatoes even crispier place them back in the oven until you are ready to carve.
Carve the chicken and serve alongside the crispy potatoes. Once chicken is carved and plated along with potatoes, finish by sprinkling over Kinder’s Chicken Salt. Serve with remaining lemon wedges and your favorite green veggies.
Cooking Tip: We recommend spatchcocking your chicken for even cooking and a shorter cooking time. To spatchcock the chicken, remove the backbone with sturdy kitchen shears then turn the chicken breast-side up and press firmly on the breastbone until it lies completely flat.
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