Pot Roast Chicken with Fondant Potatoes
Ingredients
- 1 3-pound whole chicken
- 3 tbsp extra-virgin olive oil, plus more for seasoning
- Kosher salt and freshly ground black pepper
- 2 pounds potatoes
- 1 bunch flat-leaf parsley (about 1 ounce), stems and leaves separated
- 1 head garlic
- 1-1/2 ounces blanched hazelnuts
Instructions
- Preheat the oven to 350°F. Rub the chicken all over with olive oil, salt and pepper, then brown it in a large Dutch oven over a high heat, transferring it to a plate once golden all over, about 5 minutes.
- Peel the potatoes and chop them into 2-inch chunks. Pour 2¾ cups of water into the pot, then add the parsley stems, garlic head (reserving one clove for later) and potatoes. Bring to a boil and cook until the potatoes are slightly softened, 15 to 17 minutes. Season lightly with salt and pepper, then place the chicken on top and transfer the pot to the oven until the chicken is golden and cooked through, 1 hour and 15 minutes.
- Peel and finely chop the reserved garlic clove and parsley leaves. Roughly chop the hazelnuts. Add them to a small serving bowl and stir in the 3 tablespoons of olive oil and 4 tablespoons of water. Season with salt and pepper to taste.
- Transfer the chicken and potatoes to a serving platter. Top it with the herby salsa and serve the garlic bulb on the side for squeezing.
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