One dish roast chicken supper comes together quickly then gets slid into the oven before emerging as a masterpiece of crispy chicken, bacon, and potatoes. Seriously. What else is there?
Another lip-smackingly delicious dish that family and friends love me to cook for them.–Darina Allen
One Dish Roast Chicken Supper
A whole roasting tray of crispy chicken, bacon, and potatoes, perfumed with rosemary and thyme leaves. For a feistier flavor, substitute one-third to half the bacon for diced chorizo. Halve the quantities below for a smaller serving.
Preheat oven to 450°F (230°C).
In a large roasting pan or skillet over high heat, warm 2 tablespoons olive oil. Add bacon and toss until it begins to color, 5 to 10 minutes. Use a slotted spoon to move to a plate, reserve bacon fat and oil.
Season chicken generously with salt and pepper. Add to a large bowl along with most of the thyme leaves and chopped rosemary, reserving some herbs for the potatoes. Sprinkle in chile flakes or paprika, if desired. Toss well.
Peel potatoes and cut into 1/2-inch (1 cm) thick wedges. Dry and season well with salt, pepper, and reserved herbs. Add to bowl with chicken. Drizzle in bacon fat and olive oil from pan, toss once again.
In a 14 1/2- by 12 1/2-inch (37-by 31-cm) roasting pan, or two smaller 12- by 8-inch (30-by 20-cm) pans, scatter onions and bacon in a single layer. Arrange chicken and potatoes haphazardly on top, making sure the potatoes are popping up. Drizzle with a little more oil.
Roast until chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are crispy at the edges, 45 to 60 minutes.
If the roasting pan becomes dry near the end of cooking, drizzle in hot chicken stock. Serve from the roasting pan, family-style.
*What is streaky bacon?
Granted, that might sound like a simple question but hear us out. This is a recipe from Darina Allen, who is a doyenne of Irish cooking and their streaky bacon isn’t North American streaky bacon.
In this recipe, she’s talking about the bacon that’s traditionally cut in a slice combining both pork belly and loin. In the US, bacon comes from just the pork belly. Canadian bacon is just pork loin, in case you were curious.
In this recipe, if you can’t get your mitts on the traditional UK kind of streaky bacon, you can sub in any kind of bacon that’s smoky, porky, and salty–chef’s choice.
Serving: 1servingCalories: 924kcal (46%)Carbohydrates: 38g (13%)Protein: 79g (158%)Fat: 49g (75%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 373mg (124%)Sodium: 817mg (36%)Potassium: 1844mg (53%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 135IU (3%)Vitamin C: 41mg (50%)Calcium: 69mg (7%)Iron: 5mg (28%)
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Originally published October 5, 2021