San Francisco is known as one of cities with the best foods around. There are numerous famous restaurants, each with a unique concept and standout dish. Even the food trucks in San Francisco are featured on the Cooking Channel, including one that sells roasted meats. The owner is a butcher who sells marinated pork, chicken and other meats on a spinning roast in the back of his food truck. The best part? He places potatoes on the bottom of that roast where it slowly cooks in the fat drippings from the meats. I wanted to replicate this idea in my own home so I prepared a spiced roasted chicken with amazing lemon garlic potatoes cooked in the chicken’s drippings. I may not have a spit roast but I’m willing to try anything to make those potatoes!
- 4-5 lb whole chicken
- 2 tbsp olive oil
- 8 cloves garlic, divided
- 2 tbsp paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- salt and pepper
- 1 whole shallot
- 1 lemon, halved
- 1 lb yukon gold potatoes, halved
- 1 tbsp olive oil
- 1 lemon, sliced
- 2 sprigs rosemary
- 1 head garlic, top removed
- salt and pepper
- Preheat oven to 400 degrees F. Line a roasting rack with aluminum foil. Pierce multiple holes through the foil.
- Rub olive oil on chicken. Chop 4 cloves garlic until minced. Combine with paprika - rosemary in a small bowl. Rub seasonings evenly on the chicken. Season both the cavity and outside of the chicken with a generous amount of salt and pepper. Stuff the cavity with the remaining 4 cloves garlic, shallot and lemon.
- Place the halved potatoes in a cast iron pan or baking pan. Drizzle with olive oil and a generous amount of salt and pepper. Place lemon slices, rosemary and garlic in the pan with the potatoes.
- Place the chicken on the prepared roasting rack and put in the oven on the top rack. Place the potatoes directly under the chicken. Roast for 1 hour 30 minutes or until internal temperature of the chicken reaches 160 degrees F. Stir the potatoes halfway through cooking. Remove chicken and potatoes from the oven. Let chicken rest 15 minutes before carving. Remove the lemon from inside the cavity of the chicken and squeeze juices onto the potatoes. Serve.
**Helpful tips and common mistakes
The idea behind cooking the potatoes is so simple but genius. Place all the ingredients for the potatoes in a cast iron or baking pan, seasoning generously with salt and pepper. To prevent the oven from getting too messy, place the chicken on a foil-lined rack. Place that rack directly on top of the oven rack. Pierce holes through the foil to let the drippings fall through. Place the potatoes directly underneath the chicken and roast. If the potatoes are in a skillet, put the skillet on a baking sheet to catch any extra drippings that may miss the potatoes. Over an hour later and you have gorgeous roasted potatoes. Look at all that juice! Squeezing the lemon that was inside the chicken cavity onto the potatoes adds extra flavor and zing; just delicious! The chicken was perfectly roasted and moist while the potatoes, man o man, the potatoes! Try this recipe with lamb or stuffed pork loins for a simple but fantastic dinner.