Roast chickens used to be larger and older. Now, it is hard to find a roasting chicken. So, I have adapted my roast chicken recipe to the smaller frying chickens that are readily available.
To make it even easier, I cook potatoes at the same time I roast the chicken. Here is the recipe.
- 2-3 pound frying chicken
- 2 teaspoons dried rosemary
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large baking potatoes
- 1/4 cup vegetable oil
- 2 cups chicken stock
- 1 teaspoon chicken bouillon powder
- 1/3 cup cold water
- 1/4 cup flour
- Spatchcock the chicken. This means cutting out the back bone and removing the breast bone so the chicken lies flat.
- Mix the rosemary, sage, salt and pepper. Reserve 1 teaspoon for the potatoes.
- Carefully lift the skin over the thighs and breasts and rub seasonings under the skin. Sprinkle seasoning over the outside of the chicken.
- Heat the oven to 375 F. Put the roasting pan in the oven for 10 minutes.
- Cut the potatoes into 3/4 inch slices. Toss them in the vegetable oil. Take the hot roasting pan out of the oven and spread the potatoes around the pan. Put a rack over the potatoes and put the chicken on the rack over the potatoes and put in the oven.
- After 30 minutes, lift the rack off the roasting pan and turn the potatoes. Put the chicken back over the potatoes and return to the oven.
- After 30 minutes, make sure the internal temperature of the chicken is over 165 F in the thighs and breast. Tent the chicken in foil. Put the potatoes in an oven proof casserole and return to the oven to keep warm.
- Remove any excess fat from the roasting pan. There will be less fat than you expect. Put the pan on a medium burner and add the chicken stock. Stir up any brown bits from the pan.
- While the stock is heating, put the water and flour in a container you can close. Shake until there are no lumps.
- Slowly stir the flour mixture into the stock. Add the bouillon powder and stir until the gravy is boiling and thickened. Add salt and pepper if needed. Strain into a gravy boat.
- Cut the drumsticks and wings from the chicken. Separate the thighs from the breasts. Cut the breasts into halves and then cut each half to make 4 pieces.
- Serve and enjoy!
This is reminiscent of the chicken dinners of my youth. Moist chicken, crispy skin, roast potatoes and gravy. Nothing fancy, just good!
The Old Fat Guy