Chicken and Potatoes
Whenever I try and roast chicken in the oven with potatoes, the chicken comes out really really dry :( I have no idea why!!! Help!!!!
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6 Comments:
Tell us your method. What temp? We need some details. Where are the potatoes?
JerzeeTomato at 1:26AM on 01/21/08
Apparently you are overcooking your dish. Cut the potatoes small so you don't have to cook as long. Also, put herbs and butter under the skin, this adds moisture and flavor. How long are you roasting this?
Mich23 at 10:57AM on 01/21/08
Do you ever roast chicken WITHOUT potatoes?
If the only way you ever roast chix is with potatoes, then I'd say you simply need a new (proper) recipe, technique, etc., Also, get an oven thermometer and see if it runs hot/cool. The beauty of roast chicken is its simplicity. There's no reason for it to be dry once you know what's going wrong.
On the other hand, if you also roast chickens without potatoes, we definitely need to know the results of that dish. Does the chicken come out moist when you omit the spuds? Are you using a different technique (time, temp, etc.) when you include potatoes? Tell us more!
LoCo at 12:29PM on 01/21/08
Just an observation - you might get more answers to this if it were posted in one of the cooking categories. You've got it in site talk.
Anytime I've roasted a chicken with potatoes, my primary complaint would be that the potatoes come out somewhat greasy but I've never experienced a dry chicken as result of roasting with potatoes.
I'd rethink your method (as mentioned above). Start with the chicken.
1. Shove chopped herbs, garlic and olive oil, S&P under the skin all over the chix. I DARE that chix to come out dry.
2. Do not cook the chix to death. The fool proof method is a probe thermometer stuck in the leg. The temp should read no less than 165. Pull the chix at 165, tent, and let rest a minimum of 20 minutes. (The temp will go up as it rests.) If you go much past 165, it will definitely start to get dry.
I have a feeling the potatoes will figure it out for themselves.
Good luck!
chiff0nade at 8:48AM on 01/23/08
I do this all the time, with and without potatoes, and haven't noticed any difference.
I use the Sara Moulton Blasted Chicken method; 450 degrees for 45 minutes for a 3.5 pound bird. I cut the spuds into wedges, lightly oiled and seasoned, and put them in with the bird after 15 minutes, and I leave them in to crisp up after the chicken has been removed from the pan for its 15 minute rest before carving.
srhcb at 4:17PM on 01/27/08
I agree with Jerzee Tomato, this kind of question requires more info. Though whatever the specifics of your conundrum may be, I roast a chicken nearly EVERY Sunday and I've never had a dry bird. The not-so-secret secret is pushing a whole lot of butter under the skin where the breast meat is.
PumpkinBear at 9:39AM on 02/24/08