Roasted Chicken with Fingerling Potatoes and Carrots

A simple skillet-roasted chicken is perfect for so many occasions, from an easy weeknight dinner to a small dinner party. For a more colorful dish, use a mix of purple, dark red, orange and bright yellow carrots. You can also add a handful of unpeeled garlic cloves with the other vegetables and invite guests to squeeze the caramelized cloves from their papery skins and spread them on crusty bread.

 

Roasted Chicken with Fingerling Potatoes and Carrots

 

Ingredients

 

• 4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
• Kosher salt and freshly ground pepper
• 1/2 tsp. smoked paprika
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1 whole chicken (3 to 4 lb./1.5 to 2 kg)
• 1 lb. (500 g) fingerling potatoes, cut into 2-inch (5-cm) pieces
• 1 bunch carrots, peeled and left whole or cut into 2-inch (5-cm) pieces
• 2 large shallots, cut into 1/4-inch (6-mm) slices
• 2 Tbs. olive oil

Directions

 

1. Preheat an oven to 450°F (230°C).

 

2. In a small bowl, stir together the butter, 1/2 tsp. pepper, the paprika, cumin and coriander until well blended. Pat the chicken dry and rub the seasoned butter evenly on the outside of the chicken. Season generously with salt.

 

3. In a large bowl, toss together the potatoes, carrots, shallots and oil, and season generously with salt and pepper. Transfer the vegetables to a large ovenproof skillet and spread in a single layer. Place the chicken on top of the vegetables.

 

4. Reduce the oven temperature to 400°F (200°C) and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F (74°C), 50 to 65 minutes.

 

5. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving. Insert a small, sharp knife into the potatoes; it should slide through easily. If not, return the skillet to the oven and roast the potatoes for 10 to 15 minutes longer.

 

6. Carve the chicken and serve the vegetables alongside. Serves 4.

 

 

 

 

Find  more than 20 easy-to-cook recipes that help you make the most
of your skillet in our cookbook The Skillet Supper Cookbook.