Equipment
Ingredients
Dry Brine
- 9 g smoked paprika
- 6 g black pepper
- 2 g cayenne
- 22 g kosher salt
Main Components
- 2 whole chickens, patted dry
- 2 lemon
- 1360 g potatoes, cleaned and halved if large
- 60 ml olive oil
Garnish
- 8 g chives, sliced
- 8 g scallion, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1351 kcal
- Protein
- 98 g
- Carbohydrates
- 30 g
- Fat
- 95 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 3568 mg
- Saturated Fat
- 24 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 42 g
- Polyunsaturated Fat
- 13 g
- Cholesterol
- 539 mg
- Potassium
- 2044 mg
- Calcium
- 242 mg
- Iron
- 10.7 mg
- Magnesium
- 139 mg
- Phosphorus
- 1075 mg
- Zinc
- 7.7 mg
- Vitamin A
- 156 mcg
- Vitamin C
- 45 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 2.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 2.7 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.94 mg
- Niacin
- 27.9 mg
- Folate
- 69 mcg
- Water
- 449 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mix the smoked paprika, black pepper, cayenne, and salt in a small bowl to create the dry brine.
Puncture the lemons multiple times with a fork or toothpick.
Insert one lemon into the cavity of each chicken and secure the skin closed with toothpicks.
Apply the spice mixture evenly over the entire exterior of the chickens.
Place chickens on a pan and refrigerate uncovered for 12 to 24 hours to brine.
Preheat the oven to 150°C (300°F).
Toss the potatoes with 30ml of olive oil, salt, and pepper in a medium bowl.
Arrange the potatoes on the sheet pan around the chickens.
Drizzle the remaining 30ml of olive oil over the chickens.
Roast for 2.5 to 3 hours at 150°C (300°F) until the potatoes are tender and a chicken leg wiggles easily in its socket.
Tilt the chickens to drain internal juices into the pan, then move the chickens to a cutting board to rest for 15 to 30 minutes.
Pour the collected pan juices into a liquid measuring cup and skim off the rendered fat from the surface.
Carve the chickens into individual portions.
Stir the sliced chives or scallions into the degreased pan juices.
Serve the chicken and potatoes with the herb sauce spooned over the top.
Chef's Notes
- For an even crispier skin, you can increase the oven temperature to 200°C (400°F) for the last 20-30 minutes of roasting, watching carefully to prevent burning.
- Ensure the chickens are thoroughly patted dry before applying the dry brine. This is crucial for achieving crispy skin.
- Don't discard the pan juices! They are packed with flavor and form the base of a simple yet delicious pan sauce, enhanced by fresh herbs.
- When resting the chicken, tenting it loosely with foil will help retain heat without steaming the skin, preserving its crispiness.
Storage
Refrigerator: 3 days — Store in an airtight container; potatoes may lose crispness.
Freezer: 2 months — Freeze chicken carved; potato texture will change.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Chicken skin is rubbery instead of crisp
Cause: Oven temperature was too low or skin was not dry enough before roasting.
Fix: Increase the oven temperature to 220°C (425°F) for the final 10-15 minutes of roasting.
Prevention: Ensure the chicken is patted very dry and brined uncovered in the refrigerator to dehydrate the skin.
Cultural Context
While roasted chicken and potatoes is a universally comforting dish, the use of smoked paprika and a slow-roasting technique with a dry brine offers a modern American twist. This method draws inspiration from barbecue traditions and emphasizes developing deep flavor and tender meat, making it a popular choice for family dinners and casual gatherings.
