Chicken and Crispy Potatoes

Servings: 8
Prep Time: 10 minutes, plus at least 20 minutes of resting time
Cook Time: 60-80 minutes

Ingredients:

● 2, 31⁄2 – 4 lb whole chickens
● Kosher salt
● 3 pounds russet potatoes, cleaned and sliced into thin (1⁄4-inch)
medallions
● 2 tablespoons minced rosemary leaves
● 2 tablespoon thyme leaves
● 4 tablespoons unsalted butter, melted
● 1 handful fresh tarragon sprigs
● 2 lemons, quartered
● 1 head of garlic, halved crosswise
● Freshly ground black pepper
● 4 tablespoons unsalted butter, melted
● 3 cloves of garlic

Instructions:

1. Season the Chickens:
Pat the chickens dry with paper towels and season with salt all over and inside
the cavities. We use 1 teaspoon of salt per pound. Let the chickens sit one hour,
or uncovered in the fridge overnight, to allow the salt to penetrate.

2. Season the Potatoes:
Preheat an Aroma Roaster Oven to 425oF. Meanwhile toss the potatoes with
the butter, thyme, and rosemary, and season with salt and pepper.

3. Stuff the Chickens:
Once the roaster reaches temperature, pat the chicken dry with paper towels
again, and lightly coat with half of remaining oil. Place one quartered lemon, 1⁄2
a head of garlic, and some tarragon inside the cavity of the chickens, and tie
the legs together with kitchen twine. Drizzle remaining oil over the bottom of
the hot roaster oven to keep the chicken from sticking.

4. Roast:
Place the chickens in the center of the roaster and arrange the potatoes
around them. Replace the lid and roast for 45 minutes. Grate the garlic cloves,
or mince them, and mix into the 4 tablespoons of melted butter. Use a pastry
brush to brush the two chickens all over with the garlic butter. Replace the lid
and cook for another 15-30 minutes, until an instant-read thermometer
inserted in the thickest part of the breast registers 155oF (as the chicken rests,
the temperature will rise to near 165oF*). The potatoes should be golden
brown and crisp. Turn off the roaster, remove the lid, and let chickens rest in
the roaster for at least 20 minutes and up to 45 minutes.

5. Serve:
Transfer chickens to a cutting board and carve. Serve with potatoes.

*the USDA recommends a minimum internal temperature of 165oF for chicken