- A big cast iron skillet or braiser pan, or other stove-to-oven pan. I have one from Lodge that I like very much that was 1/4th the price of the Le Creuset equivalent. Of course, the enamel's chipping like crazy -- you get what you pay for -- but it's definitely worth the $60.
- A broiler pan, one of those two-piece jobbies that gives the drippings a place to drip
- One whole roasting chicken cut into parts -- either split breast + leg quarters or quartered breast, drumstick and thigh separated, plus wings with tips removed. Save the back, giblets, and wing tips for stock.
- about 2-3 pounds of russet potatoes, depending on how much you like potatoes. The potatoes are super good, so you might use even more.
- 1 Tbsp. salt, or less to taste
- 1 tsp. black pepper
- 1/2 to 1 cup chopped fresh herb of your choosing, or 1-2 Tbsp. dry. I like rosemary, but tarragon or basil or thyme or sage would be delicious. I've also done this with Penzey's Mural of Flavor blend and it was stupendous. Or you could use a southwest-type spice blend for a totally different but still nomtastic dish.
- One entire stick of butter
Get the chicken out of the fridge and let it come up to room temperature. Pre-heat the oven to 350 degrees.
Season the chicken parts with about 1/3 the salt, about half the pepper, and most of if not all of the herbs. Use a LOT of herbs, more than is really necessary. The reasons why will become apparent in a moment.
Melt the butter in the skillet or what have you, over medium-low to medium heat. It is very important not to ever let the heat get too high in the pan! Once the butter is all melted and starting to foam or bubble a little bit, put the chicken breasts in the pan, skin side down. Cook for about a minute, then add the legs, also skin side down. Again, don't raise the heat too high! Just let the chicken parts hang out there in the butter, bubbling away gently, for about ten minutes -- check it after five to make sure that it's not sticking and that the skin is browning up. If the skin isn't browning up, you can try turning the heat up a VERY TINY BIT, but be careful not to let the butter burn. Lots of your herby bits will be falling off into the butter -- this is expected behavior.
After about ten minutes, or whenever the skin on the breasts is starting to get some good color, add the wings and turn the breasts over. After about five more minutes, or whenever the skin on the legs is nice and crispy, turn the wings and the legs over. After about five MORE minutes, remove the breasts to the broiler pan and get them into the oven, followed by the legs and wings five to ten minutes later.
During all these cooking intervals, peel and chop your potatoes into about 3/4" chunks. Toss with the remaining salt, pepper, and herbs -- don't freak out if there aren't a lot of herbs left, there are lots more in the pan. When the chicken is all out of the skillet, dump the potatoes in and continue to cook at that same low-ish heat, stirring frequently to coat the potatoes in the butter, until they start to soften and get translucent. If they start to break up, stop stirring them quite so much and turn the heat down a little lower. After about fifteen to twenty minutes, put the potatoes in the oven with the chicken.
Cook everything all together in the oven until the chicken reaches about 175-180 in the thickest part of the breast, measured with a meat thermometer. this will probably be after it's been in the oven for about 45 minutes, unless you have a convection oven in which case who knows. At that point, the potatoes will be browning on the top and the bottom and fully cooked through. The wings might be done 10 minutes earlier, and if so you can throw them to the inevitably starving children. Pull everything out of the oven, and serve with whatever vegetable you like -- steamed broccoli, or brussels sprouts, or braised cabbage, or creamed spinach, or whatever.
Because of the initial bubbling in the butter, the fat in the chicken is rendered out so a lot of it ends up in the broiler pan, and the skin is crispy on the legs but the breast isn't dry. The chicken also transfers its flavor (and maillard browning yumminess) to the butter, and hence to the potatoes, making them so delicious I have to forcibly stop myself from eating them after I'm already stuffed. And I don't particularly like potatoes!
It's not haute cuisine, there's nothing fancy or challenging about it, but it's a solid way to feed a crowd. And while the entire! stick! of butter! is a little eye-opening, it's spread over 4-8 servings. If I've done my math right, 1 chicken quarter + 1 cup of potatoes slides in at just about 500 calories, if that's the sort of thing you're tracking. And the leftovers reheat better than you might expect.