Don't be daunted by its French origins and think
that this dish isn't a weeknight after-work recipe. With the larder
already stocked, you'll find this Old World recipe among the easiest
of ways to enjoy a savory and succulent roast chicken supper. You can
also substitute rabbit in this classic preparation.
Serves 4
4-5 lb. chicken (or rabbit), rinsed and dried
1 tablespoon olive oil
1 tablespoon Sel
de Mer
4 tablespoons Herbs
de Provence
2 tablespoons dried
Chervil
2 lemons, quartered and seeded
1-1/2 lbs. washed small baby
red or fingerling potatoes
or 6 medium Yukon Gold potatoes (cut into 2-inch pieces)
Preheat oven to 400¤F.
Coat chicken inside and out with olive oil, then salt, then herbs.
Stuff cavity with lemon quarters.
Place bird in roasting pan and put in oven.
Roast until juices run clear when thigh is pierced, approx. 1-1/4
to 1-1/2 hours.
After one hour, bring large saucepan of salted water to rolling boil.
Add potatoes to saucepan and boil until almost fork-tender, 10-15 minutes.
Meanwhile, when bird is done roasting, transfer to platter and cover
loosely.
Leave oven on, and reserve roasting pan with juices.
While bird rests, drain potatoes, add to roasting pan, and toss to coat
in juices.
Return roasting pan to oven for 5-10 minutes, or until potatoes are
tender.
For crispier texture, increase oven temperature for last minute or two.
Remove cover from bird.
Remove and discard lemons or use as garnish.
Arrange potatoes around bird on platter and carve at table,
or carve bird on platter beforehand and present potatoes on the side.
