“Roasting the chicken with a coating of cornstarch makes for a crispy crust while holding the potatoes for half the baking time keeps them from getting soggy with chicken grease. Excellent recipe... From: Cook's Country magazine, no date??? By Jeremy Sauer”
1hr 30mins

Ingredients Nutrition


  1. Adjust oven rack to middle position. Line roasting pan with foil and place on rack. Heat oven to 475 degrees.
  2. Discard chicken giblets, rinse chicken and pat dry with paper towels.
  3. Combine cornstarch and 2 teaspoons salt in small mixing bowl.
  4. Using a skewer, poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.
  5. Coat v-rack with cooking spray and place chicken in v-rack, wing side down.
  6. When oven is preheated, remove roasting pan from oven. Place the v-rack and chicken in the pan and return to oven. Roast for 15 minutes.
  7. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Return to oven and roast another 15 minutes.
  8. Meanwhile, scrub potatoes and cut in half. Toss potatoes, 2 tsp vegetable oil, and 1/2 tsp salt in bowl.
  9. Remove roasting pan from the oven and place the v-rack with chicken on a piece of foil to catch all the dripping grease. Gather up baking pan foil by it's corners and discard along with the chicken grease.
  10. Arrange potatoes cut side down in pan.
  11. Flip chicken so that breast side is up and place v-rack with chicken back into the roasting pan.
  12. Roast chicken until thermometer placed in the thickest part of the thigh reads 170, about 20 minutes.
  13. Remove chicken from v-rack and pour juices from chicken onto the potatoes in the roasting pan.
  14. Place chicken on angel-food cake pan insert or empty soda can to rest upright for 10-15 minutes.
  15. Toss potatoes in chicken juices, return to oven and cook until well browned and crisp, 10-15 minutes.
  16. Carve chicken and serve.

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