Roast Chicken and Chicken Dripping Potatoes by Michael Ligier
10
Points®
Total time: 3 hr 30 min • Prep: 15 min • Cook: 3 hr 15 min • Serves: 8 • Difficulty: Easy
Ingredients
Uncooked whole chicken
3 pound(s)
Olive oil
1 Tbsp
Black pepper
4 pinch(es)
Table salt
4 pinch(es)
Garlic clove
10 clove(s)
Fresh thyme
6 sprig(s)
Uncooked Yukon gold potato(es)
6 medium
Uncooked onion(s)
0.5 medium
Instructions
1
Rub the exterior of the chicken with olive oil and season liberally with salt and pepper, also rub some salt on the inside of the chicken as well.
2
Take half of the garlic and spread it on the inside of the chicken along with placing 4 springs of thyme on the inside as well.
3
Take 2 more sprigs of thyme and put them underneath the skin of the chicken (it’s easiest to loosen up the skin on the thickest part of the thigh).
4
Place the sliced onions, remaining garlic, thyme, and potatoes on a sheet tray and place the whole chicken on a wire rack so it sits on top of the other ingredients.
5
Roast at 225°F for 3 hours, then turn the heat up to 500°F for 10 minutes to crisp up the skin.
6
Remove the chicken to rest, then broil the potatoes and onions on the sheet tray for about 5 minutes to finish cooking and enjoy.
7
Serving size: 1/8th of recipe (includes half light meat, half dark meat, and some skin per serving)
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