Roasted Chicken and Schmaltzy Potatoes
- 1 whole chicken, thawed with packet removed from the inside
- 4 large red potatoes
- olive oil
- salt & pepper
- Weber Cajun seasoning
- roasting pan
While your chicken is sitting, thinly slice your red potatoes and put them into a large bowl. Lightly toss them in olive oil, and then add salt and pepper to taste. Set aside until you're about to put your chicken in the oven. Preheat your oven to 300 degrees.
Once your oven is ready to go it's time to remove your bird from the roasting pan and set on a plate or cutting board. Take your seasoned red potatoes and layer them on the bottom of the pan in order to cover just the surface area that your chicken takes up. Think of it like a bed of potatoes for your chicken. You only want to put the potatoes where the chicken will be, but it's okay if the potatoes peek out from under the bird. It doesn't have to be exact.
Next, place your chicken on top of its bed of potatoes. Lightly drizzle your chicken with olive oil and rub it in all over the bird. Next, sprinkle some of the Weber Cajun seasoning all over the bird, and rub that in also. Do this to taste; you may also add additional salt and pepper to taste.
Place your uncovered roasting pan in the oven and let it roast for three hours at 300 degrees. Low and slow cooking will give you a beautifully roasted bird. When the three hours is up, remove your pan from the oven and allow the chicken to rest for at least five minutes before you check it with a meat thermometer to ensure it's done. Carve up your chicken, and serve it with the potatoes that cooked underneath your bird. They will have slowly roasted and soaked up all that amazing schmaltz from your chicken. Trust me, it's delicious. If you want more tips on roasting chickens check out this Bon Appetit article.
Now, this is important. After your family has enjoyed its wonderful roast chicken dinner, save any leftover chicken AND the carcass. DO NOT throw away the bones and/or skin and meat left on them. They will be used in your second day recipe, which could be:
Homemade Chicken Noodle Soup
- leftover roasted chicken and carcass
- 4 carrots, peeled and diced
- 4 celery stalks, sliced thinly
- 1 onion, diced
- 1 1/2 tsp minced garlic
- olive oil
- 3 chicken bullion cubes
- 2 bay leaves
- noodles of choice (I usually use egg noodles)
- 12 cups of water
- salt & pepper to taste
After the two hours has elapsed, remove your chicken carcass & bay leaves from the pot and turn off heat. Once your carcass has cooled, pick it clean. Return your meat to your soup pot and discard all bones, cartilage, and skin along with your used bay leaves. Add your bullion cubes and salt & pepper to your soup and bring to a boil.
Once your soup is boiling add in your noodles. I don't specify an amount because I know some people like lots of noodles and some people do not. Add in how every many noodles of whatever type you desire and cook them for as long as it says on the package directions. Alternatively, you could reduce your heat to a simmer and cook your noodles for about half an hour, or until done. Once your noodles are cooked your soup is ready to enjoy. Add a nice side salad and some crusty French bread or biscuits to make this a warming, homey meal.