Roasting Warehouse Airport West is a beloved spot known for its hearty, wood-fired roasts and vibrant sides. This recipe recreates that experience at home, focusing on a perfectly seared and slow-roasted chicken with a rich, savory gravy and crispy potatoes. It’s a complete meal that brings the warmth and comfort of a roast dinner to your table, using straightforward techniques that deliver impressive results.
Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried thyme
- 1 lemon, halved
- 4 cloves garlic, smashed
- 2 lb (900 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (2 g) salt (for potatoes)
- 1/2 tsp (1 g) black pepper (for potatoes)
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 g) butter
- 2 tbsp (16 g) all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C). Remove the chicken from the fridge and let it sit at room temperature for 20 minutes while you prepare the other ingredients.
- Pat the chicken dry with paper towels. In a small bowl, mix the 2 tbsp olive oil, 1 tbsp salt, pepper, paprika, and thyme. Rub this mixture all over the chicken, including under the skin where possible. Place the lemon halves and smashed garlic inside the cavity.
- Toss the halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread them in a single layer in a large roasting pan or oven-safe skillet.
- Place the chicken on top of the potatoes, breast side up. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh (not touching bone) reaches 165°F (74°C) as checked with a food thermometer. If the chicken browns too quickly, tent loosely with foil.
- Transfer the chicken to a cutting board and let it rest for 15 minutes. Remove the potatoes from the pan and keep warm.
- To make the gravy, place the roasting pan over medium heat on the stove. Add the chicken broth and scrape up any browned bits from the bottom. Bring to a simmer.
- In a small bowl, mash the butter and flour together into a paste. Whisk this into the simmering broth. Cook, stirring constantly, for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Carve the chicken and serve with the roasted potatoes and gravy.
Tips
- For extra crispy skin, let the chicken air-dry in the refrigerator uncovered for a few hours before roasting. This helps remove moisture.
- If you don’t have smoked paprika, use regular paprika or a pinch of cayenne for a different kick.
- Don’t skip the resting time—it allows the juices to redistribute, ensuring moist meat.
- Use a meat thermometer to avoid overcooking; chicken is safe at 165°F (74°C), but you can pull it at 160°F (71°C) and let carryover cooking finish it.
Serving Suggestions
Serve the roast chicken with the crispy potatoes and a side of steamed green beans or a simple green salad. A dollop of cranberry sauce or a spoonful of Dijon mustard adds a nice tang. For a heartier meal, add a Yorkshire pudding or a slice of crusty bread to soak up the gravy.
Variations
- Herb Butter Roast: Mix 4 tbsp (60 g) softened butter with 2 tbsp chopped fresh herbs (rosemary, thyme, parsley) and rub under the skin before roasting.
- Spicy Roast: Add 1 tsp chili powder and 1/2 tsp cayenne to the spice rub for a smoky heat.
- Vegetable Medley: Replace half the potatoes with carrots, parsnips, and onions—toss them with the same oil and seasonings.
Storage and Reheating
Store leftover chicken and potatoes separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, place chicken and potatoes on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. The gravy can be reheated in a saucepan over low heat, adding a splash of broth if it’s too thick. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken parts instead of a whole chicken? Yes, bone-in, skin-on thighs and breasts work well. Adjust cooking time—breasts may cook faster, so check temperature at 45 minutes.
What if I don’t have a roasting pan? Use a large oven-safe skillet or a baking sheet with a wire rack. Just ensure the potatoes are in a single layer for even crisping.
How do I know when the chicken is done without a thermometer? The juices should run clear when you cut between the thigh and body, and the legs should move easily. However, a thermometer is the most reliable method.
Can I make this gluten-free? Yes, use cornstarch instead of flour for the gravy. Mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk into the simmering broth.
Why is my chicken dry? Overcooking is the most common cause. Always use a thermometer and remove the chicken from the oven as soon as it hits 165°F (74°C).
Can I prepare this ahead of time? You can season the chicken and prep the potatoes the night before, then roast the next day. The gravy can be made a day ahead and reheated.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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