Best Crisp Rosemary Potatoes Recipes

CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES image

Yield 4 people

Number Of Ingredients 11

1 (3-pound) chicken
Salt and freshly ground pepper
2 sprigs fresh rosemary
½ lemon
2 tablespoons unsalted butter, melted
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
¾ cup white wine
¾ chicken stock
2 tablespoons chopped flat-leaf parsley

Steps:

1.Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight. 2. Preheat oven to 450° F. 3. Add 1 Tbsp of the butter in the bottom of shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven. 4. Adjust heat down to 400° F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 min, basting with pan drippings every 20 min. Place Oven Roasted Potatoes in oven after 15 to 20 min. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done. 5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley. 6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.

Crisp-Skinned Chicken with Rosemary Potatoes image

Provided by Martha Stewart

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

Crisp Rosemary Potatoes image

Yield Serves 4

Number Of Ingredients 3

2 lb red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Steps:

Preheat oven to 450°F and generously oil 2 large baking sheets.
Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper to taste.
Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.