Herbed Faux-tisserie Chicken and Potatoes
A succulent slow-roasted chicken seasoned with fennel, herbs, and spices, served alongside golden Yukon Gold potatoes that cook in the flavorful drippings. This dish delivers the tenderness of rotisserie chicken with a homemade touch.
Ingredients
- •2 teaspoons fennel seeds
- •1 teaspoon crushed red pepper flakes
- •2 tablespoons fresh marjoram
- •2 tablespoons fresh thyme
- •1 tablespoon kosher salt
- •½ teaspoon black pepper
- •6 tablespoons olive oil
- •1 whole chicken
- •1 whole lemon
- •1 head garlic
- •2 pounds Yukon Gold potatoes
- •scrubbed
- •halved
- •or quartered if large
Cooking Instructions
- 1.
Preheat oven to 300°F. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
15 min
- 2.
Toss potatoes with remaining 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.
190 min
