Crispy Chicken With Smashed Potatoes

This is one way to use two recipes and put them together. The Smashed potatoes recipe is on my site under Vegetables and now add this chicken recipe and Voila! a wonderful dinner.


  • 1 1/2 tsp. salt
  • 1/2 tsp. cornstarch
  • 1 whole chicken (4-5 lbs)
  • 2 tbsp. butter, unsalted
  • 1 bunch of fresh rosemary

Preheat oven to 450 degrees. Mix together the salt and cornstarch. Rinse the chicken and pat dry with paper towels.

Rub the skin of the chicken with the butter,  then salt mixture and stuff a little of the rosemary into the cavity. On a trimmed baking sheet, lay out the rosemary and lay the chicken, breast side upon top and be sure to tuck the wings in (or tie up). Tie the legs together with kitchen twine and roast for one half hour. Rotate the pan and return to the oven for another 30 minutes. Check the thickest part of the thigh for an internal temperature of 165 degrees and that the juices run clear. Let the chicken rest for 15 minutes before slicing.

Serve with the smashed potatoes, substituting the steak spice for some rosemary. Add your favourite vegetable (squash/roasted vegetables or a simple salad).



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