Rebecca is a Recipe Tester for Food52
Hi Ruth-- 250F, right? What are you doing with them after, any particular reason you want to keep the oven that low?
Cooking a whole chicken in the oven at the same time and temp
Ah, yes... I do that a lot. Usually end up in the 300s Fahrenheit somewhere, though, by the end. I usually cut the potatoes at least in half so that they soak up the schmaltz (rendered fat). If you want to leave whole, maybe poke with a fork first so they don't burst.
Also, curious about the recipe... 5 whole hours?
Roast sticky chicken. Got it off food .com 250 degree oven for 5 hrs. This is my 2nd time making it my family loves it . Very moist even on left over days
Intriguing. Sounds tasty. Well, I don't think there's anything wrong with putting the potatoes in there for that long. They may be a little over- or under-done, but neither is the end of the world. Thanks for recipe tip!
Pat is a trusted home cook.
I roast chicken like this all the time and often include potatoes..My recipe for a slow roasted lemon chicken is on this site and is absolutely wonderful!
I'll try again:http://food52.com/recipes...
Ruth is so right. This is the only way I have been cooking a chicken these days. Started with a slow roasted turkey. It is amazing how well it comes out with no effort to speak of. And the meat is delicious, perfectly moist breast meat and dark. It really makes the best meat for salads, pot pies, etc. Try it and you will not be disappointed.
I roasted a turkey that way out of necessity once -- it was the best turkey I ever made!
Any tips for Ruth on cooking potato/veg in a slow roast?
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Well played. You deserve a cookie.
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