Can I use another herb instead of tarragon?

If you don’t have access to fresh tarragon, or simply don’t like its delicate licorice-like flavor, feel free to use fresh rosemary or thyme instead.

What is spatchcocking?

Spatchcocking is a technique where the backbone is removed so the bird lays flat for an evenly cooked, golden-brown chicken with delicious, crispy skin. Ask your butcher to do this for you or use sharp kitchen shears or a chef's knife to remove the backbone easily.

Roast Chicken with Potatoes, Shallot, and Lemon

4.5

(2)

2 Reviews

Roast a spatchcocked chicken on a bed of potatoes, shallots, garlic, lemon, and herbs in this simple but flavor-packed one-pan dinner.

Rebekah Peppler

Published on August 8, 2024

Tested by

Jasmine Smith

Roast Chicken with Potatoes, Shallot, and Lemon in a dutch oven — Photo:
Christopher Testani / FOOD STYLING by CHELSEA ZIMMER / PROP STYLING by CLAIRE SPOLLEN

Active Time:

25 mins

Total Time:

2 hrs

Servings:

A savory roast chicken dinner is an elegant weeknight staple, especially if it all comes together in one baking dish. This version is styled after the dripping, spinning, deeply aromatic poulet rôti that’s found in nearly every Provençal marché. Potatoes, shallots, garlic, and lemons are arranged under the bird. As the chicken roasts, the rendered fat coats the potatoes with savory drippings and mingles with the dry white wine and fresh tarragon, while the herb sprigs soften and release their aroma and flavor.

Frequently Asked Questions

Can I use another herb instead of tarragon?

If you don’t have access to fresh tarragon, or simply don’t like its delicate licorice-like flavor, feel free to use fresh rosemary or thyme instead.
What is spatchcocking?

Spatchcocking is a technique where the backbone is removed so the bird lays flat for an evenly cooked, golden-brown chicken with delicious, crispy skin. Ask your butcher to do this for you or use sharp kitchen shears or a chef's knife to remove the backbone easily.

Notes from the Food & Wine Test Kitchen

Make sure to pat chicken dry to remove any excess moisture. This ensures that the chicken will have a crisp, golden exterior.

Suggested pairing

Pair this roast chicken with a peachy, red-fruited rosé, such as Le Galantin Bandol Rosé.

Make ahead

The chicken can be prepared through step 1 up to 12 hours in advance and stored, uncovered, in the refrigerator.

Ingredients

1 (3 1/2- to 4-pound) whole chicken
3 3/4 teaspoons fine sea salt, divided
1 teaspoon black pepperr divided
1 1/2 pounds baby new potatoes (about 1 inch in diameter), halved if larger
10 medium shallots, halved
1/4 cup extra-virgin olive oil, divided
2 small garlic heads (unpeeled), halved crosswise
2 lemons, halved
1/3 cup dry white wine
4 fresh tarragon sprigs

Directions

Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone. Flip chicken breast side up, and push down on breast to flatten. Sprinkle chicken all over with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Set aside at room temperature for 30 minutes. (Alternatively, refrigerate, uncovered, on a wire rack set inside a baking sheet until skin is dried, at least 8 hours or up to 12 hours. Remove from refrigerator, and let come to room temperature, about 1 hour.)
In a 9- x 13-inch ceramic baking dish or braiser, toss together potatoes and shallots with 2 tablespoons olive oil, remaining 1 1/4 teaspoons salt, and remaining 1/2 teaspoon pepper. Add garlic and lemon halves, and toss until lightly coated in oil; arrange garlic cut side down in baking dish. Drizzle with wine, and top with tarragon sprigs.
Place chicken, breast side up, over mixture in center of baking dish; drizzle with remaining 2 tablespoons olive oil. Roast in preheated oven until potatoes are browned and very tender and a thermometer inserted in thickest portion of chicken registers 165°F, 55 minutes to 1 hour.
Remove from oven, and let chicken rest 10 minutes. Squeeze garlic cloves from skins into baking dish, and toss with potatoes. (Discard garlic skins.) Squeeze lemon halves over potatoes; discard lemons. Serve warm.