Green Garlic Rubbed Buttery Roast Chicken Recipes

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Roast Chicken With Green Garlic, Herbs and Potatoes image

Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.

Provided by David Tanis

Categories dinner, poultry, vegetables, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 (3- to 4-pound) roasting chicken
Salt and pepper
3 pounds medium yellow-fleshed potatoes, such as Yukon Gold (about 8 potatoes)
4 to 6 green garlic stalks, or use a combination of scallion and garlic chives
1/4 cup extra-virgin olive oil
Handful of thyme, rosemary and sage sprigs
1/2 cup roughly chopped flat-leaf parsley

Steps:

Season chicken inside and out with salt and pepper.
Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

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