Herbed faux-tisserie chicken and potatoes from Bon Appétit Magazine, March 2014 (page 74)

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Notes about this recipe

  • imaluckyducky on September 22, 2019

    Hands-down one of the best roasted chicken recipes I've had, ever. The fennel seeds are an unexpected yet delicious addition to the spice and herb rub, and I had to use tarragon instead of marjoram simply because the store didn't have any and the plant in my garden had already gone to seed. I made sure to spread it liberally inside the chicken, under the skin, and on top of the skin -- there was no rub left over! I had a larger bird - perhaps closer to 6lbs - and it cooked to temperature and yielded succulent white and dark meat in 3 hours. I used a smaller bird a second time - closer to the recommended 4lbs - and it was cooked in a little over 2 hours. I didn't baste OR turn the bird, as the recipe suggests (I chose to take a nap and run errands), and still had extremely crispy skin. The potatoes cook in the chicken fat and become decadent potato candy, and turn into beautiful smashed "home fries" for breakfast the following morning. Will try with different root veg.

  • Aggie92 on November 12, 2014

    Quite possibly the best roasted chicken I've ever made! Had to make a few substitutions based on what I had on hand - used fresh rosemary instead of thyme and parsley instead of marjoram. Also zested the lemon and added that to the herb rub. Since I skipped the potatoes, I nestled the chicken into a large cast iron skillet and that helped my 5 1/2 pound bird cook in 3 hours. This slow roasting method made for a juicy, tender bird and best of all didn't smoke up the house like high-heat roasting (which is a good thing when it is -2 outside and can't open the windows!)

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