F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Dan Silverman's Roast Chicken with Warm Potato Salad

  • SERVINGS: 4
  1. One 4-pound chicken
  2. 1/2 lemon
  3. 1 small head of garlic, halved crosswise
  4. 4 large fresh thyme sprigs
  5. 3 bay leaves
  6. Salt and freshly ground pepper
  7. 1 tablespoon olive oil
  8. 1 1/2 pound fingerlings or small red potatoes
  9. 1 pound haricots verts or thin green beans
  10. 1 tablespoon sherry vinegar
  11. 3 tablespoons coarsely chopped pitted Niçoise olives
  12. 1 tablespoon drained capers
  13. 1/4 cup coarsely chopped fresh mint
  1. Preheat the oven to 425°. Set the chicken on a rack in a roasting pan and stuff the cavity with the lemon half, garlic, thyme, 1 bay leaf and a large pinch each of salt and pepper. Rub the chicken skin all over with the olive oil. Roast the chicken for about 1 1/4 hours, or until golden brown and just cooked through.
  2. Meanwhile, bring a large saucepan of water to a boil. In a medium saucepan, cover the potatoes with cold water. Add the remaining 2 bay leaves to the potatoes and bring just to a simmer over moderately high heat. Reduce the heat to low and simmer until the potatoes are just tender, about 20 minutes. Drain and let cool slightly. Peel the potatoes and slice them 1/4 inch thick, then transfer them to a bowl and keep warm.
  3. Add salt to the large saucepan of boiling water, then add the haricots verts and cook, stirring often, until just tender, about 4 minutes. Drain and refresh with cold water. Pat thoroughly dry.
  4. Discard the lemon, garlic and herbs from the chicken and tip the juices from the cavity into the roasting pan. Transfer the chicken to a carving board and let rest for 10 minutes. Discard about 1/4 cup of rendered fat from the juices. Set the pan over 2 burners over moderate heat and bring to a boil. Add the sherry vinegar, then add the sliced potatoes and the beans, tossing well to coat with the pan juices. Remove the pan from the heat and gently stir in the olives, capers and mint. Carve the chicken and add any accumulated juices to the salad. Season the salad with salt and pepper and serve at once with the chicken.

Suggested Pairing

Pair with a light-bodied, fruit-forward red like Château de Pommard Burgundy from France, Henry Estate Barrel Select Umpqua Valley Pinot Noir from Oregon or Château de Pizay Morgon cru Beaujolais from France.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.