CaseT
TVWBB Platinum Member
Had planned to rotisserie a spatched bird but things got delayed so I switched to a CI pan in the oven. Since the oven was on I decided to make some fondant taters too. Both can be done at the same temp.
From the neck and the back bone I made the broth I would need for the taters. Added garlic, salt, pepper, white pepper, parsley, rosemary, thyme to the stock.
Both the chicken and taters cook at the same temp. I use 425°
Preheat oven to 425° F.
Cut ends off taters, peel potatoes and trim to round if desired. Slice them into 2 inch thick slices. Place taters in cold water to remove starch.I usually go for 30 mins then remove and pat dry. Season generously with salt and pepper. Set aside.
In a large cast iron skillet add a couple tablespoons of oil and heat over medium heat. Add chicken skin side down. Sear until golden brown. Flip chicken over and place in pre-heated oven.
When the chicken's internal temp hits 100° start the taters as follows:
2-3 russet potatoes
1 cup chicken stick
3-4 tablespoons butter
2-3 cloves garlic, smashed
3-4 sprigs fresh rosemary
salt and pepper
In a large heavy oven proof skillet over high heat, heat vegetable oil until it shimmers.
Reduce heat to medium, add potatoes flat side down into oil and cook until golden, about 5 minutes.
When golden, flip potatoes. *prior to adding butter and rosemary remove as much oil as possible. Add butter, garlic and rosemary. Baste tops with butter using rosemary as a mop let other side of potatoes get golden, 5 more minutes.
Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
Top with fresh rosemary, salt & pepper and serve.
When the chicken hits an internal temp of 160°-165° remove from oven. Place on cutting board to rest. Let rest 15 minutes, then carve and serve.
I also made a light gravy from the chickens pan drippings and the stock i made from the neck and back bone.
Enjoy!!!!
From the neck and the back bone I made the broth I would need for the taters. Added garlic, salt, pepper, white pepper, parsley, rosemary, thyme to the stock.
Both the chicken and taters cook at the same temp. I use 425°
Preheat oven to 425° F.
Cut ends off taters, peel potatoes and trim to round if desired. Slice them into 2 inch thick slices. Place taters in cold water to remove starch.I usually go for 30 mins then remove and pat dry. Season generously with salt and pepper. Set aside.
In a large cast iron skillet add a couple tablespoons of oil and heat over medium heat. Add chicken skin side down. Sear until golden brown. Flip chicken over and place in pre-heated oven.
When the chicken's internal temp hits 100° start the taters as follows:
2-3 russet potatoes
1 cup chicken stick
3-4 tablespoons butter
2-3 cloves garlic, smashed
3-4 sprigs fresh rosemary
salt and pepper
In a large heavy oven proof skillet over high heat, heat vegetable oil until it shimmers.
Reduce heat to medium, add potatoes flat side down into oil and cook until golden, about 5 minutes.
When golden, flip potatoes. *prior to adding butter and rosemary remove as much oil as possible. Add butter, garlic and rosemary. Baste tops with butter using rosemary as a mop let other side of potatoes get golden, 5 more minutes.
Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
Top with fresh rosemary, salt & pepper and serve.
When the chicken hits an internal temp of 160°-165° remove from oven. Place on cutting board to rest. Let rest 15 minutes, then carve and serve.
I also made a light gravy from the chickens pan drippings and the stock i made from the neck and back bone.
Enjoy!!!!
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