Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.
Ingredients
2 Servings
Step 1
Place racks in upper and lower thirds of oven; preheat to 425°F. Arrange 1 1/2 pound small fingerling potatoes and 1 pound small shallots, peeled, in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper, then toss to coat. Place pan on lower rack, then set 1 Dai Due's Master Brined Chicken, breast side up and tail facing oven door (this will make it easier to remove when it's done), directly on rack above vegetables.
Step 2
Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165°F, 35–45 minutes. Insert a longhandled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables. Let rest 10 minutes before carving.
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Reviews (18)
Back to TopI laugh at all of these strange reviews (some from folks who have not even MADE the recipe) because I actually found this after losing the recipe I made in the past from Williams Sonoma (cooking class). The first time I made it, I had recently re-introduced chicken to my diet after 10 years without any meat. It was SO good, I swear I looked like a Barbarian biting on a chicken leg with grease dripping down my chin. So now, I will take my 2.5-pound organic bird (from Costco) that I brined already today and I'll chop up the potatoes and have a very nice dinner. Chopped garlic will make the potatoes that much better. I might even add carrots... without complaining that they're not in the recipe. ;)
Rebecca N
St. Paul, MN
6/26/2020
I can't imagine these reviews are what you expected. At face value, this appears to be an outstanding meal but a closer look reveals it is fraught with hidden obstacles. Even the depiction doesn't match the instruction to leave the bird with the tail facing the door of the oven for easy removal. Outside of Dai Due's Master Brined Chicken supposedly being 2.5 lbs, I'm over 70 years old and I've never seen a Roaster any smaller than 4-5 pounds and that would never cook within the allotted time frame. This recipe should have never made it out of the Test Kitchen as written, it has FAIL written all over it. The 1 fork was forced
d.hetland1094
Florida
4/26/2019
I'm looking forward to doing this. The directions are clear and simple, But, it really annoys me when the photo doesn't match the recipe! Why show carrots and then, not include them in the recipe? That kind of sloppy editorial work, from beginning to end, is simply unacceptable. How did this get published with the glaring error?
lksugarman7718
San Francisco, CA
2/23/2019
Why not just use a baking rack on the sheet pan with the veggies to get the same effect, but with an easier clean up process?
jessiebean85
Minnesota
4/12/2018
Is this some sort of joke?
beanwean1
1/12/2016
I never start a meal a day in advance let alone a day and a half. I did want to make this recipe so I did the whole thing in less than 6 hours and it turned out pretty well. I can't find a whole chicken to buy that's less than 4.5 lbs. Most of them are 6 or more! I brined my large chicken for about 3 hours, took it out, dried it with paper towels, set it in the roasting rack on my counter to dry for an hour and then roasted it for 1.5 hours. The flavor was delicious and the meat was moist although only a small part of the skin was crispy. I was hoping that this chicken would be leftovers for several days but my husband ate half of it the first night ! Maybe someday I'll plan ahead and make the recipe properly!
Anonymous
Durham, CA
1/12/2016
This recipe is preposterous !! This is beneath Epicurious. Do you actually cook your recipes??
earlemauldin
Ponte Vedra Beach FL
1/11/2016
Wow, this turned out wonderful! I don't know what happened to all the other reviewers, but I didn't have any of the problems others described. Great chicken!
valkgoforth
1/11/2016
Interesting Epicurious math. 0 out of 9 equals 100%? This just earned you a do not renew on your magazine.
Foodie4sure
Coldwater, Mi.
1/11/2016
Must be a SMALL chicken to roast in 35 minutes! AND the CLEANUP of the rack is not something I'd look forward to.
ljohain
Seattle WA
1/10/2016
You all confirmed my thoughts on this recipe. A disaster in my oven I do not need.
oliveoil62
Olympia, WA
1/10/2016
100% will make it again??!!? 100% of what?? I didn't see ONE positive review. All you accomplished with this is mistrust with your rating system.
gunsharp
Stamford, CT
1/10/2016
How did this recipe "100%" with every single review is negative? And if you decide to try this, read THESPICEDI's review do as to avoid having scars on your hands/wrists!
eileennola70005
New Orleans, LA
1/10/2016
Complete Mess. Grease splattered all over. Not worth it.
dilli12
Oak Creek, WI
1/10/2016
Two words: oven fire
mjevansmoscow1
1/10/2016
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