Melissa Madison Fuller
So public it's private.

Recipes

Here are some beloved and necessary Anderson House recipes. Use the search bar to find specific recipes or ingredients.

Whole Roasted Chicken (Lottie & Doof Style)

For chicken:

  • 4 garlic cloves, finely grated
  • 1 tablespoons kosher salt
  • 1-2 tablespoons olive oil
  • 1 tablespoons smoked paprika
  • 1/2 tablespoon hot smoked Spanish paprika
  • 1 3 1/2–4-pound whole chickens
  • 1 large bunches fresh thyme

For potatoes:

  • 1-2 pounds Yukon Gold potatoes, unpeeled
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped flat-leaf parsley (optional)
  • 1/4 cup thinly sliced scallions (optional)
  • Smoked paprika (for dusting)

Rinse and VERY thoroughly dry chickens. Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. It will be clumpy, don’t worry. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 6 hours or overnight (for more flavor).

Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.

Preheat oven to 500°F. Place chickens side by side atop potatoes in roasting pan.

Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425°F. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165° F, 20-35 minutes longer. Let rest for 15 minutes before carving chicken. Keep potatoes warm in oven until chicken is carved and ready to be served.

Transfer potatoes to 1–2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.

Serves: 8

***I trussed the chicken in these photos, which was my first attempt. I don’t think these should be trussed, I think it slowed down the cooking. Don’t bother.

***The skin charred a little both times I made this, but the chickens remained really moist and flavorful. So, no worries- and I liked the dark skin.If your skin starts to get too black for your own taste, you can cover it loosely with foil.

***If the potatoes are getting too dark (you want them a little dark, those are my favorite parts), you can transfer the chickens to their own pan to finish cooking them.

 

 

http://www.lottieanddoof.com/2012/12/pimenton-roasted-chicken-and-potatoes/

Melissa Fuller