San Francisco is known as one of the cities with the best foods around. There are numerous famous restaurants, each with a unique concept and a 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!
**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.
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