Monday Chicken Dinner for Winners

• portionen: Serves 4
• gesamtzeit: Overnight. 2 days total

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FOR THE POTATOES

2 tablespoons Diamond Crystal kosher salt, plus more as needed

2 pounds (about 900 grams) russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks

FOR THE CHICKEN

4 teaspoons Diamond Crystal kosher salt

2 teaspoons powdered chicken bouillon, like Knorr (optional)

1 teaspoon granulated sugar

One whole chicken (3½ to 4 pounds/I.5 to 1.8 kilograms)

FOR ROASTING

¼ cup plus 1 tablespoon olive oil

kosher salt

FOR THE SCHMALTZY VEGETABLES

aromatics, like chopped garlic, onion, or ginger (optional)

1 to 1½ pounds (450 to 680 grams) vegetables, halved, grated, chopped, or torn so they cook quickly (try halved Little Gem lettuce or baby bok choy; grated carrots, parsnips, or beets; halved radishes and their greens; chopped Swiss chard; broccoli florets and chopped stems; cherry tomatoes or chopped celery)

tender herbs (like dill, parsley, or cilantro), dried fruit (like torn dates or raisins), and/or freshly squeezed lemon juice (optional)

Anweisungen

SEE NOTES BLOCK FOR THE GAME PLAN OF THE TIMELINE

DAY BEFORE DINNER

Prep the potatoes: In a medium pot, combine 2 quarts water, the salt, and potatoes and bring to a boil over medium-high heat.

Reduce to a simmer and cook until the potatoes are cooked all the way through and starting to break apart on the surface, 30 to 40 minutes.

Drain the potatoes in a sieve and return them to the pot.

Shake the pot to gently rough up their surfaces, and spread them out onto a plate or parchment-lined sheet pan. Refrigerate, uncovered, for as long as you brine the chicken.

Meanwhile, prep the chicken: In a small bowl, whisk together the salt, bouillon (if using), and sugar.

Place the chicken on a cutting board, breast-side down.

Using kitchen or poultry shears, cut along both sides of the back-bone to remove it. Snip off the wingtips if you want. (You can save them both for stock or roast them alongside the chicken to gnaw on—the backbone is my favorite part.)

Flip the bird and press firmly on the breast until it flattens and you hear the wishbone crack. Pat dry with paper towels.

Season the chicken with the dry brine, taking care to use all of it to evenly cover all of the chicken—in between the wings and the legs. (It may fall off, just scoop it back up and pat it on.)

Transfer the chicken to a plate or (preferably) a wire rack set into a baking sheet (if you have the room) and refrigerate, uncovered, for at least 12 and up to 36 hours.

THE DAY OF DINNER

When you're ready for dinner: Position oven racks in the upper and lower thirds of the oven and heat to 450°F (230°C). Set a sheet pan into the top rack of the oven to pre-heat.

Roast the potatoes: Transfer the potatoes to a medium bowl.

Toss the potatoes with the ¼ cup oil and a big pinch of salt.

Using the bowl, slide the potatoes into the hot pan that has been preheating in the oven. (The potatoes should immediately sizzle.)

Roast until golden brown and crisp on the outside, 45 to 50 minutes, flipping the potatoes over at least once halfway through the cooking process. (Ideally, flip the potatoes over twice to make sure you get full 360-degree crunch.)

Meanwhile, roast the chicken: Heat a large cast-iron skillet over medium-high heat until slightly smoking (I've found a 3½ pound chicken fits just right in a 12-inch skillet). Add the 1 tablespoon oil and swirl to coat.

Add the spatch-cocked chicken, breast-side down, and press firmly to ensure maximum contact with the pan. (If you have a weight or small heavy skillet, place it on top to weight down the chicken for even better browning.)

Slide the chicken and skillet into the lower rack in the oven and roast until the skin on the breast and thighs is golden brown and easily releases from the pan, about 20 minutes.

Remove the skillet from the oven and carefully flip the chicken over using tongs so it is now breast-side up. Return to the oven and roast until the thickest part of the chicken breast and thigh register at least 160°F (7I°C), 15 to 20 minutes. Transfer to a cutting board and rest for at least 10 minutes.

While the chicken rests, make the schmaltzy veggies: Heat the cast-iron skillet with the chicken drippings over medium heat.

Add the aromatics (if you want) and cook, stirring frequently, until wilted, scraping up any browned bits with your spoon.

Then add the veggies and cook: For halved veggies (like radishes or baby bok choy), let them cook undisturbed to develop some color. For grated, chopped, or torn veggies (like grated carrots, torn greens, or chopped broccoli), toss frequently to wilt. Add a splash of water and use a stiff spatula or wooden spoon to scrape up any browned bits and coat the vegetables. Taste and add salt if needed (the chicken fat and browned bits will be salty, so you may not need any). Level it up by finishing with torn tender herbs, dried fruit, and/or lemon juice.

Use a sharp knife to divide the chicken into drumsticks, thighs, breasts, and wings. Serve with the roast potatoes and veggies.

Notizen

From: ‘Start Here’ by Sohla El-Waylly

Here's the game plan:

• 1 to 2 days before (Saturday or Sunday, if you're making this for Monday)

• Peel, dice, and cook the potatoes.

• Spatchcock and dry-brine the chicken.

• 1 hour before you want to eat (Monday night)

• Arrange the racks in the oven and heat a sheet pan on the top rack.

• Toss the potatoes in oil and roast on the heated sheet pan.

• Heat a skillet, add the chicken breast-side down, and roast in the oven on the bottom rack.

• Flip the potatoes and chicken, then continue roasting. •

Meanwhile, prep your veggies.

• Remove the chicken and let it rest; cook your veggies in the chicken skillet.

• Veggies and potatoes will be ready by the time the chicken has rested.