Name: Crispy Roast Chicken
Cook time: 30 minutes
Total time: 1 hour 45 minutes
Yield: 4 servings
Ingredients: 1 4–4 1/2-lb. whole chicken; 5 sprigs thyme, rosemary, marjoram, or sage; 1 Tbsp. plus 1 1/2 tsp. kosher salt, divided; 1/2 tsp. freshly ground pepper, plus more; 1 1/4 lb. medium red-skinned or Yukon Gold potatoes, cut into 1/2" wedges; 2 small onions, cut into 1/2" wedges, leaving root end intact; 1 1/2 Tbsp. extra-virgin olive oil

A patter of crispy ovenroasted chicken over potatoes and rosemary.

Photo by Chelsea Kyle, Food Styling by Judy Mancini

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

Recipe notes

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