Roast Chicken with Potatoes & Green Onions
Here, the chicken is seasoned with our ultimate roast chicken rub, which combines kosher salt, black pepper and garlic with herbs and spices, along with lemon and mustard for lively flavor. Then the bird is roasted in our specially designed pan, which ensures perfectly cooked, juicy meat.
- 1 chicken, about 4 lb.
- 4 1/2 Tbs. ultimate roast chicken rub
- 1 1/2 lb. small red-skinned potatoes, cut into 1-inch wedges
- 1 bunch green onions, white and green portions, cut into 2-inch pieces
- 8 fresh thyme sprigs
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup olive oil
- 2 Tbs. white wine
Place the chicken on a baking sheet. Rub the chicken all over with the ultimate roast chicken rub, making sure to coat the breast well and spreading some of the rub underneath the skin. Cover with plastic wrap and let stand at room temperature for 1 hour.
Preheat an oven to 425ºF.
In a large bowl, stir together the potatoes, green onions, thyme, salt, pepper and olive oil. Transfer the vegetables to the bottom of an All-Clad stainless-steel chicken roaster. Pour the wine into the reservoir of the roaster.
Place the chicken, with the leg end first and the breast side up, onto the suspension arm. Tightly truss the legs and the bottom part of the back to the suspension arm.
Transfer the roaster to the oven and roast the chicken and vegetables for 30 minutes. Stir the vegetables, then rotate the roaster 180 degrees in the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 30 minutes more.
Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Meanwhile, stir the vegetables, return the roaster to the oven and continue to roast until the potatoes begin to brown and most of the liquid from the pan has evaporated, about 10 minutes more. Carve the chicken and arrange on a warmed platter with the vegetables. Serve immediately. Serves 4.