Roast chicken over pommes boulangere

Directions

1. Pick one sprig of rosemary and finely chop the leaves. Mix the chopped rosemary with two teaspoons salt, and the pepper and sugar.
2. Distribute this seasoning evenly over the interior and exterior of the chicken. Set the chicken in the fridge, uncovered, for a minimum of 30 minutes or up to overnight.
3. Preheat the oven to 400°F.
4. Grease a medium casserole dish with one tablespoon of butter. Slice the potatoes into thin rounds, then arrange in concentric circles in the bottom of the casserole dish. Dot the potatoes with the remaining one tablespoon of butter, then place the shallots, garlic, pancetta, remaining two sprigs rosemary, thyme sprigs, and lemon slices, along with the remaining half a teaspoon of salt overtop.
5. Place the prepared chicken on top of the potatoes. Roast in the oven until the juices run clear and a thermometer inserted between the thigh and breast reads 165°F.
6. Remove the chicken from the casserole dish and place on a wire rack set over a baking sheet to rest and circulate the air (this will help avoid soggy skin). Return the casserole dish with the potatoes to the oven for 15 minutes to allow the aromatics and potatoes to brown and finish cooking.
7. When the chicken is sufficiently rested, cut into quarters and serve overtop some potatoes. Enjoy! 

Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. Copyright © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.