Roasted Chicken in Potacchio

Scott Conant
Servings: 4
1 to 2 hr

The key to a mess-free meal is to keep it simple, and it doesn't get much simpler than a full meal in one pan!

  • Ingredients
  • step-by-step directions
Roasted Chicken in Potacchio
  • 1 (3 1/2 - 4 pound) chicken (trimmed and patted dry)
  • 2 - 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 medium new potatoes (quartered)
  • 6 small sprigs rosemary
  • 1 large onion (cut into 8 wedges)
  • 1 cup crushed canned tomatoes
  • 1 cup dry white wine
  • Pinch of cayenne pepper
  • Heat the oven to 375°F.
  • Rub the chicken all over with a tablespoon or two of olive oil and season it well with salt inside and out. Add a pinch of cayenne to inside and outside of chicken. Put the chicken in a large roasting pan (you want some room around the chicken to hold the vegetables in a single layer). Add the potatoes, rosemary, onion, tomatoes, and wine to the roasting pan around the chicken. Drizzle a tablespoon or so of olive oil. 
  • Roast the chicken until done, periodically basting it with the liquid that accumulates, 1 to 1 1/2 hours depending on the size of the bird. (When cooked through, the juices that result from pricking the thigh will run clear and a thermometer inserted in the thigh will read 170°F.) Let the bird sit for 10 minutes before carving.
  • To serve: Serve the chicken pieces with the potatoes and onions from the pan. Spoon out some of the tomato "sauce" and add that to the plate, too.
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