Sear-Roasted Chicken with Bacon and Herbed Potatoes

Name: Sear-Roasted Chicken with Bacon and Herbed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 3 1/2- to 4-pound chicken(s), spatchcocked, rinsed, and patted dry with paper towels; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 pound small Yukon Gold potatoes, cut into 1-inch pieces; 1 large red onion, cut in half and thinly sliced into half moons; 3 ounces bacon, cut into thin strips; 2 teaspoons chopped fresh thyme; 2 teaspoon chopped fresh rosemary; 1/4 chopped fresh parsley (optional)

Servings: persons

1
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper allover each chicken and let sit for up to 24 hours, uncovered, in the refrigerator.
2
(If youve brined the chicken, skip this step.
3
Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
4
Preheat the oven to 425F.
5
Set an oven rack to the middle position.
6
Set a large, heavy skillet over medium-high heat for 1 1/2 minutes.
7
Turn your oven vent on high; this is going to smoke.
8
Add the oil and the butter and cook until the foam from the butter is almost gone and the butter starts to brown, about 1 minute.
9
Add the chicken, skin side down, and cook until nicely browned, about 5 minutes.
10
Remove from the heat, flip the chicken, and spoon off all but about 1 tablespoon of the fat.
11
In a large bowl, toss the potatoes, onion, bacon, thyme, and rosemary together, then scatter all around and under the chicken.
12
Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170F, 25 to 30 minutes.
13
Transfer the chicken to a cutting board and let rest for 10 minutes.
14
Meanwhile, return the skillet to the oven to finish browning the potatoes and onions, another 10 minutes, stirring occasionally.
15
Carve the bird and serve with the potatoes, sprinkled with the parsley, if using.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt and freshly ground black pepper, 3 1/2- to 4-pound chicken(s), spatchcocked, rinsed, and patted dry with paper towels, 1 tablespoon olive oil, 1 tablespoon unsalted butter, and more.

Yes, Sear-Roasted Chicken with Bacon and Herbed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!