Tuesday, March 1, 2011

quick roasted chicken with potatoes and onions... 50 minutes

the goods:

1 whole chicken (backbone removed)
2 tablespoons extra-virgin olive oil
1 and 1/2 pounds yukon gold potatoes, cut into 1/2-inch-thick rounds
1 large red onion, cut crosswise into 1/2-inch-thick rounds and separated into rings

Preheat oven to 450 degrees, with rack in upper third. Line bottom of a broiler pan (or roasting pan with rack) with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper.

Cover vegetables with slotted top of a broiler pan (or rack of roasting pan). Open chicken like a book, and place, breast side up, on rack. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.

Roast until chicken is cooked through, 35 to 45 minutes. Let chicken rest 5 minutes before carving.

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