Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It’s dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It’s the set and forget roast dinner recipe you’ve been looking for.
Crispy Tuscan Roast Chicken and Potatoes
Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It’s dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It’s the set and forget roast dinner recipe you’ve been looking for.
Equipment
- mixing bowl
- roasting pan
Ingredients
- 1 each whole roasting chicken skin on and shop for 3.3 lb bird
- 5 each yukon gold potatoes peel & quarter
- 1 each onion yellow or sweet both work
For the Seasoning
- ½ cup salt kosher or sea salt
- 4 each garlic cloves rough chopped
- 1 handful fresh sage rough chop
- 1 handful rosemary rough chop
- 3 tbsp black pepper fresh ground
Instructions
- For the Seasoning
- First up! For best results, prepare the seasoning mix up to three days in advance of cooking the chicken, so be sure to plan ahead for this recipe.
- Pour the salt into a bowl, then add in your chopped garlic, sage, rosemary, and a good sprinkling of cracked black pepper.
- Store covered for a few days for the flavours to develop.
To Prepare the Chicken
- Massage the herb and salt seasoning all over the chicken skin, making sure it’s well and truly coated.
- Cover and pop in the fridge for 3 hours. Take it out of the fridge an hour before cooking to help bring it back up to room temperature.
- To Roast the Chicken
- Preheat the oven to 250˚C (480˚F). Yep. That is going to be one hot oven for roasting this chicken.
- Meanwhile pop your potatoes and onions into a roasting pan and use them to create a nice base for your chicken.
- Brush all the salt off the chicken. (Or leave it on if you want really salty, crisp skin).
- Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven. You'll need to allow half an hour of cooking per 500 g (1.1 lb) of chicken, so 1.5kg (3.3 lb) = 1.5 hours. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and to flavour the potatoes with all that gorgeous roasting jus.
- At the halfway point, flip the chicken over then pop it back in the oven. This will allow that gorgeous skin to turn into crispy, golden brown deliciousness.
- Once the chicken is done, take it out of the oven and wrap it up in some aluminium foil. For the juiciest, tastiest and most tender chicken ever, allow it to rest for at least 10 minutes covered in aluminium foil before you dive in.
Notes
Recipe Notes
- Chicken – We’re doing a whole roast chicken today! Our recipe is based on a 1.5kg (3.3 lb) chicken
, but you can adjust your cooking time to suit a bigger or smaller bird. Allow half an hour of cooking per 500 g / 1.1 lb of chicken. - Salt – Coarse salt works well, as it’s easier to brush off of the skin once the chicken is ready to cook. If you want super salty and crispy skin, use a finer salt and brush less off.
- Hot Oven – This is crucial. We really do mean 250°C (480°F)! Get that oven hot guys – that’s what gives you a crispy skin while keeping the moisture in the chook!
- Timing (Based on 1.5kg Chicken) –
- 3 Days Before: Prepare the seasoning to allow the flavours to develop.Day of Cooking, 12:30pm: Massage the salt into the chicken, then pop into the fridge to dry brine.
- 3:30pm: Remove the chicken from the fridge to bring up the meat temperature.
- 4:30pm: Pop the chicken into the oven and prepare any other side dishes or salads to go with dinner.
- 6pm: Serve and eat!
- Switch up the Protein – You can use this recipe with lamb, beef or pork if you prefer.
- Herbs – While we’ve used rosemary and sage in our recipe, feel free to experiment with other herbs like oregano and thyme.
