Herbed Faux-tisserie Chicken and Potatoes

Name: Herbed Faux-tisserie Chicken and Potatoes
Yield: Makes 4 servings
Ingredients: 2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; 2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided; 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided; 1 tablespoon kosher salt, plus more; 1/2 teaspoon freshly ground black pepper, plus more; 6 tablespoons olive oil, divided; 1 3 1/2–4 pound chicken; 1 lemon, quartered; 1 head of garlic, halved crosswise; 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

The Bon Appétit Test KitchenMakes 4 servings Source

whole chicken main dinner dairy free gluten free nut free easy roast bon appétit

Herbed Faux-tisserie Chicken and Potatoes

Ingredients

2 teaspoons fennel seeds

1 teaspoon crushed red pepper flakes

2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided

2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided

1 tablespoon kosher salt, plus more

1/2 teaspoon freshly ground black pepper, plus more

6 tablespoons olive oil, divided

1 3 1/2–4 pound chicken

1 lemon, quartered

1 head of garlic, halved crosswise

2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

Method

Preheat oven to 300°F. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.