Roast Chicken and Smashed Potato Salad
Servings 4 servings
Ingredients
- 2-4 lb whole fryer chicken
- kosher salt as needed
- 1 ½ lb baby potatoes
- 4 tbsp extra virgin olive oil plus extra
- 3 cloves garlic minced
- black pepper as needed
- 1 small shallot finely diced
- 2 tsp Dijon mustard
- 1 Tbsp dry vermouth
- 3 Tbsp sherry wine vinegar
- ⅓ cup light olive oil
- 1 Tbsp chopped fresh tarragon or 1 tsp dried
- 5-6 cups mixed salad greens
Instructions
- To salt the chicken overnight, begin by removing any strings and pat dry. Sprinkle generously with kosher salt and set on a plate. Cover loosely with cling film and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 400°F. Place the chicken on a rack in a roasting pan. Pat the chicken dry. Rub a little olive oil over the chicken. Tuck the wing tips under the bird. Roast the chicken for 1 to 1 ¼ hours until fully cooked to an internal temperature of 165°F.
- Bring a large pot of water to a boil. Season the water with kosher salt and add the baby potatoes. Cook the potatoes just until they are fork-tender. They should be cooked through but not falling apart. Drain the potatoes and let cool briefly.
- To smash the potatoes, lightly brush a baking sheet with olive oil. Spread the cooked potatoes out evenly on the baking sheet. Using the bottom of a glass, or your palm, press down to smash the potato. Repeat with the remaining potatoes.
- In a small bowl stir together the minced garlic and 4 Tbsp olive oil. Brush the smashed potatoes with the garlic oil. Sprinkle with kosher salt and pepper. Bake alongside the chicken at 400°F for 25 to 30 minutes until browned and crispy. Let cool briefly before assembling.
- To make the dressing, combine the finely diced shallot, Dijon mustard, dry vermouth, sherry wine vinegar, 1/4 tsp kosher salt, and a pinch of pepper in a small bowl. Whisk together. Slowly drizzle in the light olive oil whisking constantly to emulsify. Add the chopped fresh tarragon.
- Once the chicken reaches an internal temperature of 165°F take out of the oven and transfer the chicken to a plate. Spoon the fat off the drippings in the roasting pan. Discard the fat and save the drippings in the pan.
- Place the roasting pan on the stove over medium heat. When the drippings begin to sizzle add 3 tablespoons of the tarragon vermouth dressing. Use a wooden spoon to scrape up all the brown bits on the roasting pan. Pour the pan drippings into a bowl.
- Carve the chicken by removing and separating the legs. Remove the breasts and cut into thick slices. Remove the wings. See above for more detailed instructions.
- To assemble the dish, toss the salad greens with some of the tarragon vermouth dressing. Drizzle any extra dressing over the smashed potatoes. Layer the potatoes with the dressed greens on a serving platter or individual plates. Arrange the chicken pieces around the salad. Spoon the pan drippings over the chicken and salad. Enjoy!