WEEKDAYS 1e|12p|c
Home / Recipes / Scott Conant's Whole Roasted Chicken In Potacchio

Scott Conant's Whole Roasted Chicken in Potacchio

Whole Roasted Chicken Potacchio Scott Conant
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
A meal and side dish in one pan!
skill level
Easy
time
60-120min
servings
4
cost
$
Contributed by : Scott Conant
The key to a mess-free meal is to keep it simple, and it doesn't get much simpler than a full meal in one pan!
share
things you'll need.
ingredients
  • 1 (3 1/2 - 4 pound) chicken (trimmed and patted dry)
  • 2 - 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 medium new potatoes (quartered)
  • 6 small sprigs rosemary
  • 1 large onion (cut into 8 wedges)
  • 1 cup crushed canned tomatoes
  • 1 cup dry white wine
  • Pinch of cayenne pepper
kitchenware
  • measuringspoonspng
  • measuringcupsset4png
  • chefsknifepng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients   
    instructions Heat the oven to 375°F.
  • step 2
    ingredients 1 (3 1/2 - 4 pound) chicken (trimmed and patted dry)
    2 - 3 tablespoons extra virgin olive oil
    Kosher salt and freshly ground black pepper
    Pinch of cayenne pepper
    6 medium new potatoes (quartered)
    6 small sprigs rosemary
    1 large onion (cut into 8 wedges)
    1 cup crushed canned tomatoes
    1 cup dry white wine
    instructions Rub the chicken all over with a tablespoon or two of olive oil and season it well with salt inside and out. Add a pinch of cayenne to inside and outside of chicken. Put the chicken in a large roasting pan (you want some room around the chicken to hold the vegetables in a single layer). Add the potatoes, rosemary, onion, tomatoes, and wine to the roasting pan around the chicken. Drizzle a tablespoon or so of olive oil. 
  • step 3
    ingredients   
    instructions Roast the chicken until done, periodically basting it with the liquid that accumulates, 1 to 1 1/2 hours depending on the size of the bird. (When cooked through, the juices that result from pricking the thigh will run clear and a thermometer inserted in the thigh will read 170°F.) Let the bird sit for 10 minutes before carving.
  • step 4
    ingredients   
    instructions To serve: Serve the chicken pieces with the potatoes and onions from the pan. Spoon out some of the tomato "sauce" and add that to the plate, too.
  • print recipe 
 

ABC.com

Company Information

Partners