Herb Chicken Roast with Potatoes and Gravy
“This herb chicken roast with potatoes and gravy is juicy, tasty, and bursting with Asian flavor! Easy to prepare and done in less time than roasting a whole chicken.”
This herb chicken roast with potatoes and gravy is a meal in itself. It super packed with Asian herbs that seep through the whole chicken using the spatchcock method. With the presence of potatoes and gravy, you can’t ask for more. What’s more, is that you can easily mash the potatoes and combine the gravy to make great mashed potatoes.
The Spatchcock technique cuts down the chicken cooking time by half. Marinating the chicken using spatchcock takes also less time. This is perfect for all busy moms out there and wants to cook good meals for their family.
What is Spatchcock
To spatchcock a chicken means to butterfly the chicken and remove the spine using kitchen shears. Maybe it sounds a bit complicated but it’s actually so easy to do.
Roasting a whole chicken can be tricky because the chicken breast can quickly dry out by the time the dark meat is cooked through. But when you butterfly a chicken (spatchcock), the chicken breast sits lower in the pan on the same level as the legs so it bakes more evenly and results in a juicy, moist and flavorful chicken.
Another good thing is that in about an hour you’ll have an impressive meal, insanely delicious for your whole family and friends.
How to spatchcock a chicken
First. Place your chicken breast-side down and legs towards you.
Second. Using a good pair of kitchen shears, cut up along each side of the backbone, cutting through the ribs bone as you go.
Third. Open the chicken out and turn it over. Flatten the breastbone with the palm of your hand by firmly pressing down.
Marinate it with your marinate sauce for at least 30 minutes.
What’s in the marinade sauce
I have included several herbs and spices to make this herb chicken roast taste and smell good. These are commonly used in Asian cuisines such as Thailand and Vietnam. Some of the herbs I used are cilantro roots, lemongrass, ginger, dried rosemary, and dried thyme. These herbs do not only add flavor and aroma to the chicken, but they are also healthy for the body.
I also seasoned the potatoes so the taste will not be bland when eaten. They will also create a nice flavor to the dish when sitting next to the roasted chicken. It’s exciting!
Sweet Gravy
You will notice and taste that the gravy is a bit sweet because of the sugar and honey added to the marinade. If you want your gravy to be a bit salty, you can season with more salt and pepper and adjust according to your desired taste.
Hope that you try this roasted chicken with potatoes and gravy in your next chicken meal. You and your family will surely love it! Happy tummy!
Watch on YouTube: Herb Chicken Roast with Potatoes and Gravy
Herb Chicken Roast with Potatoes and Gravy Recipe
Equipment
- Oven
- Stove
- Baking pan
- Chopping board and knife
- Sauce pan
- Measuring spoon & cup
Ingredients
Chicken marinade:
- 1100 grams whole chicken
- 6 cloves garlic
- 3 pieces cilantro roots, cleaned
- 1 thumb-sized ginger
- 1 stalk lemongrass, pounded and chopped
- 3 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup water
Potato dressing:
- 2 large potatoes, chopped in big chunks
- 3 tablespoons olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large onion, cut into quarters
- ¼ teaspoon paprika — optional
Gravy:
- drippings/juice from the roasted chicken
- chicken broth (made from the chicken spine)
- left-over chicken marinade
- 2 tablespoons cornstarch, dissolve in 2 tablespoons water
Instructions
- Preheat oven to 450 °F/ 230 °C.
- Prepare the chicken: Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out. Save the spine and chop into chunks to make the broth later.
- Make the marinade: In a chopper (or blender), combine garlic, cilantro roots, lemongrass and ginger. Transfer to a bowl. Add the fish sauce, soy sauce and honey. Mix until well blended. Toss the sugar, salt and pepper and water. Stir until the sugar and salt are dissolved.
- Marinade the chicken: Place the chicken in a large mixing bowl. Insert your finger under the skin of the breasts to separate it from the meat. Pour about 1-2 tablespoons of the marinade under each side of the breast skin, rubbing the skin to distribute the marinade evenly. Do the same with the thigh skin. Pour the remaining marinade over the chicken. Rub the marinade all over the inside of the chicken, then turn the chicken around and rub the skin. Let the chicken marinade for at least 30 minutes at room temperature. Halfway through, turn the chicken around to re-distribute the marinade evenly around the chicken.
- Make the chicken broth. While waiting for the chicken to marinade, make the broth for your gravy. Place the spine into a small pot and cover with water. Simmer for 20-30 minutes. Set aside.
- Prepare the seasoned potatoes: In a bowl, combine potatoes, olive oil, dried rosemary, dried thyme, salt and pepper. Mix until all potatoes are coated. Place in a 9”x7” baking pan and sprinkle with paprika (if using). Bake in the preheated oven for 5 minutes. After5 minutes, remove from pan and stir.
- Prepare roasting the chicken. Place the chicken above the roasted potatoes which serves as its bed. Then drizzle and brush chicken with olive oil. Pour some marinade sauce into the pan to help steam the chicken under. Roast chicken for about 45 minutes to 1 hour (depending on the size of your chicken). If the chicken skin darkens too quickly, reduce the temperature to 400 °F/ 205 °C. Remove from the oven when done and chopped into serving sizes or as a whole if preferred.
- Make the gravy. In a sauce pan, pour liquid from the roasted chicken. Remove the spine from the chicken broth and also pour into the saucepan along with the remaining marinade. Bring to boil. Taste the gravy and season with salt or pepper if desired. Reduce the liquid further to concentrate the flavor. Dissolve the cornstarch in a little bit of water. Pour half of it in the gravy and adding more until thickened into desired consistency. If you want to darken its color, add a bit of soy sauce. Remove from the heat and strain to discard any bits from the marinade.
- Serving the Chicken. Cut the chicken and transfer in serving plate. Serve with roasted potatoes and gravy on the side. Garnish with chopped cilantro if desired.
- Serve and enjoy!
Video
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