Rack-Roasted Chicken

Ingredients for Rack-Roasted Chicken

• 675g small fingerling potatoes

• 450g small shallots, peeled

• 2 tablespoons olive oil

• Salt and pepper

• Dai Due's Master Brined Chicken

Place racks in upper and lower thirds of oven; preheat to 218°C. Arrange 675g small fingerling potatoes and 450g small shallots, peeled, in a roasting pan or baking dish just large enough to fit them all in a single crowded layer. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper, then toss to coat. Place pan on lower rack, then set 1 Dai Due's Master Brined Chicken, breast side up and tail facing oven door (this will make it easier to remove when it's done), directly on rack above vegetables.

Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 74°C, 35–45 minutes. Insert a longhandled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below. Remove vegetables from oven, then, using spoon, remove chicken from oven and place on top of vegetables. Let rest 10 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.