ingredient: red potato
freebees: garlic, fresh rosemary, extra virgin olive oil, salt

POTATO/ROSEMARY ENCRUSTED CHICKEN

1 four pound roasting chicken
4 medium red potatoes
4 cloves garlic, grated or crushed into a fine paste
1/2 cup extra virgin olive oil
2 teaspoons fine grind sea salt or kosher flake salt
4 tablespoons finely chopped fresh rosemary

Directions

1. Preheat oven to 475F. With a mandoline or a sharp knife and a steady hand, thinly slice potatoes into 1/16” discs and toss with olive oil, 3 T rosemary (reserving 1 tablespoon for the finish), salt and garlic.

2. Allow mixture to steep for 15 minutes.

3. Place chicken in a dutch oven or other roasting vessel equipped with a lid.

4. Tile/layer the potato slices onto the chicken. Cover and put in the oven.

5. Bake until potatoes are nicely browned and chicken is done (approximately 45-60 minutes, internal temperature of the chicken should be at least 165F)

5. Remove from the oven, place the chicken on a cutting board. Add reserved 1 tablespoon of rosemary to the pan juices and simmer 1 minute.

6. Carve the chicken and serve with garlic/rosemary/evoo/schmaltzy pan juice deliciousness!