ROAST RUSSET POTATOES RECIPES

Steps:

• Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
• Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
• Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
• Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve. Serve with potatoes.

Steps:

• Pat chicken dry
• Whisk up marinade
• Season the chicken with salt and pepper, place in large plastic food storage bag or shallow container
• Add marinade to bag, close the bag, and refrigerate a minimum of 1 to several hours
• Preheat oven to 425˚F with rack at center
• Peel potatoes and cut into large dice, place in roasting pan and combine with rosemary, garlic, EVOO and season with salt and pepper
• Place a rack over potatoes and arrange the chicken pieces and cut lemon on top, roast 45 minutes to 1 hour to crisp and juices run clear, place chicken and lemon on platter and loosely tent with foil, increase oven temp to 500˚F and return potatoes to oven for 10 to 15 minutes more to crisp
• Arrange chicken and potatoes on plates and top with juice of the roasted lemon