We love a good roasted chicken here on the farm. Dry rubbing the chicken overnight yields a crisp skin and when paired with schmaltz roasted potatoes and dang good fresh salad with a tangy poppy seed dressing the resulting meal is magic.
2 - 4
1 (4 1/2 to 5 pound) chicken
1 tablespoon, plus 1 teaspoon sea salt, divided
1/2 teaspoon Montana Mex mild Chile seasoning
2 large or 3 medium Yukon gold potatoes, scrubbed and cut into 2- inch pieces
3 tablespoons olive oil, divided
1 1/2 teaspoons thyme leaves, chopped, plus 10 sprigs
1/4 teaspoon freshly ground black pepper
In a small bowl mix together 1 tablespoon salt and Montana Mex mild Chile seasoning. Remove the gizzards from the cavity of the chicken. Save for another use if desired. Using paper towel, dry the bird well and trim any excess fat. Season the chicken evenly, inside and out, with the salt mixture. Place the chicken on a parchment lined rimmed backing sheet and refrigerate, uncovered, overnight.
Preheat the oven to 425 degrees F.
- Remove the chicken from the refrigerator 30 minutes before cooking. Using paper towel, pat the inside of the chicken dry. Discard the parchment paper and place the chicken, breast side up, in the middle of the baking sheet.
In a large bowl combine the potatoes with 2 tablespoons olive oil, remaining 1 teaspoon salt, the chopped thyme, black pepper and zest of the lemon. Toss well to coat. Spread the potatoes on the rimmed baking sheet around the chicken. Cut the lemon in half and place the halves inside the cavity along with the remaining thyme sprigs. Using butchers’ twine, tie the legs together. Rub the skin of the chicken with the remaining 1 tablespoon olive oil. Roast the chicken until the skin is golden brown and an instant read thermometer inserted in the thickest part of the thigh reads 160 degrees, about 1 hour and 10 minutes. Allow the chicken to rest for 20 minutes before carving and serving alongside the potatoes.