Andrew's roast chicken recipe
Publié: Mars 26, 2020
Catégories: life+style.
Back in the early days of our brand, our founders Matthew and Andrew were known for the monthly dinner parties they would host in our Chelsea shop, located just below the apartment they shared at the time. Andrew would whip up a simple, but seasonal menu for a small group of guests to enjoy alongside the excellent wine and conversation offered by the dynamic couple. While the dinner parties have since moved out of the Chelsea shop and onto Matthew and Andrew's home in Hudson, the energy of the gathering and the comfort of home-cooked food have not changed.
In a time when such social events have become verboten, save for those accessed by digital means, we feel it is even more important to focus on the little things and everyday joys in our lives. To help bring the spirit of a MALIN+GOETZ dinner party to your home, we're sharing one of Andrew's favorite recipes: roast chicken with potatoes. Deliciously homey, it is certainly a dish that will bring warmth and happiness to your kitchen (not to mention amazing aromas). Andrew's tip for a perfect chicken? "Massage herbed butter into the chicken and it'll help give us a nice crispy skin and make it really tasty." We hope you give this dish a try; if you do and wish to share on Instagram, please tag @malinandgoetz and #momentswithMG. We'd love to see your results!
Ingredients
Chicken
1 whole chicken (about 3.5 lb), taken out of fridge at least half an hour before prepping
1 small onion, peeled and quartered
1 leek, washed and halved
2 medium carrots, peeled and washed and cut in half lengthwise
2 small celery stalks, washed including tops
1 garlic glove, peeled
Bunch of fresh herbs (thyme, rosemary and/or sage)
Olive oil
Unsalted butter, room temperature
Coarse salt
Roasting pan, big enough to give chicken ample room
Potatoes
Small new or fingerling potatoes or roasting potatoes cut into bite-size pieces.
Olive oil
Coarse salt
Chicken
1 whole chicken (about 3.5 lb), taken out of fridge at least half an hour before prepping
1 small onion, peeled and quartered
1 leek, washed and halved
2 medium carrots, peeled and washed and cut in half lengthwise
2 small celery stalks, washed including tops
1 garlic glove, peeled
Bunch of fresh herbs (thyme, rosemary and/or sage)
Olive oil
Unsalted butter, room temperature
Coarse salt
Roasting pan, big enough to give chicken ample room
Potatoes
Small new or fingerling potatoes or roasting potatoes cut into bite-size pieces.
Olive oil
Coarse salt
Directions
Chicken
1. Preheat oven to 450°F (235°C).
2. Remove giblets and liver from cavity.
3. Reserve liver for a treat while you are cooking chicken (sauté with onions and fresh sage in butter).
4. Wash chicken inside and out. Pat dry with paper towel.
5. Remove wings at the second joint.
6. Generously salt chicken inside and out, but don’t over-salt.
7. Put herbs and garlic inside chicken cavity.
8. Truss chicken with butcher's twine.
9. Massage butter all over chicken.
10. Drizzle a little olive oil in roasting pan and on vegetables and chicken. Salt vegetables.
11. Place vegetables with chicken in pan and place in oven for 15 to 20 minutes. Add a little water if things begin to take on too much color.
12. Lower oven heat to 350°F (175°C). Roast for 20 minutes per pound or until juices run clear.
13. Baste every 15 minutes. Add water to pan if needed and move vegetables around to ensure they don't burn.
14. Remove from oven and let rest for 10 minutes.
15. Cut chicken into 4 or 6 pieces
Potatoes
1. Wash and clean potatoes. Dry thoroughly.
2. You can roast in the same pan as the chicken or separately. (I like separately, because I like them to be crusty on the outside.)
3. Mix olive oil, salt and potatoes in a mixing bowl to coat.
4. Roast in a big pan or skillet for around 20 minutes until crisp – depending on the size of the potato. Do not overcrowd.
Serve chicken and potatoes together. Bon appetit!
Chicken
1. Preheat oven to 450°F (235°C).
2. Remove giblets and liver from cavity.
3. Reserve liver for a treat while you are cooking chicken (sauté with onions and fresh sage in butter).
4. Wash chicken inside and out. Pat dry with paper towel.
5. Remove wings at the second joint.
6. Generously salt chicken inside and out, but don’t over-salt.
7. Put herbs and garlic inside chicken cavity.
8. Truss chicken with butcher's twine.
9. Massage butter all over chicken.
10. Drizzle a little olive oil in roasting pan and on vegetables and chicken. Salt vegetables.
11. Place vegetables with chicken in pan and place in oven for 15 to 20 minutes. Add a little water if things begin to take on too much color.
12. Lower oven heat to 350°F (175°C). Roast for 20 minutes per pound or until juices run clear.
13. Baste every 15 minutes. Add water to pan if needed and move vegetables around to ensure they don't burn.
14. Remove from oven and let rest for 10 minutes.
15. Cut chicken into 4 or 6 pieces
Potatoes
1. Wash and clean potatoes. Dry thoroughly.
2. You can roast in the same pan as the chicken or separately. (I like separately, because I like them to be crusty on the outside.)
3. Mix olive oil, salt and potatoes in a mixing bowl to coat.
4. Roast in a big pan or skillet for around 20 minutes until crisp – depending on the size of the potato. Do not overcrowd.
Serve chicken and potatoes together. Bon appetit!
