Make

Tip

Save time by asking the butcher to "butterfly" the chicken.

Quick Roast Chicken & Potatoes

goop

Removing the back and thigh bones cuts your cooking time in half. This is a flexible recipe — vary the herbs and veggies as you like.

makes 4

1 3-4 pound chicken, washed and dried

1 lemon, cut in half

6 garlic cloves, peeled

a few sprigs each fresh rosemary, sage and thyme

coarse salt

freshly ground black pepper

about 1/3 cup extra virgin olive oil

1 1/2 dozen fingerling potatoes (or any small potato), peeled

1. Preheat the oven to 450ºF (on convection if possible).

2. Using a pair of sharp kitchen shears, remove and discard the backbone of the chicken (or save it for making stock). With a sharp pairing knife, remove the thigh bones — simply follow the bone and let your knife do the work for you. You can also ask your butcher to do this.

3. Lay the chicken, breast side up, in a roasting tray and press down with your hands so that it flattens. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few underneath the bird along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons.

4. Meanwhile bring a saucepan of water to a boil and season with a few pinches of salt. Boil the potatoes for 8 minutes. Drain the potatoes, put them back in the pot with the lid on and shake vigorously to ‘fluff’ their exteriors. Put the potatoes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.

5. Cover the tray with tinfoil, roast for 20 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 20 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF and the skin is browned.

6. Serve with a Farmers Market Salad.

Also on Goop
recipes
Herbed Ricotta Bruschettas

Serve this herbed ricotta bruschette for a perfect brunch or as an antipasti on a warm evening with a crisp white wine.

Read More
recipes
Super-Healthy Kosheri

One of our favorite bean recipes from It’s All Good, this kosheri is the most delicious dish. Plus, lentils and brown rice eaten together make a really good protein for vegetarian/vegans.

Read More
recipes
Eyeball Cupcakes

Here is my Granny Helen’s recipe for Red Velvet Cake, but you can use any cake recipe for these. You can make these using a mini cupcake tin too!

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.