Roasted Chicken with Crunchy Seaweed and Potatoes

Image by Romulo Yanes for the NYT: Food stylist: Vivian Lui

Image by Romulo Yanes for the NYT: Food stylist: Vivian Lui

The amazing Melissa Clark of the NYT created this recipe and it’s worth sharing for those who are a little apprehensive to try kelp as a main course. This recipe was featured in the april 2019 NYT cooking section as well as in the article by Clark in the piece titled The Climate Friendly Vegetable you Ought to Eat. She is on to something IMO…

INGREDIENTS

  • 4 tablespoons unsalted butter, softened

  • 1 tablespoon red dulse flakes or powder (can substitute dried sugar kelp flakes)

  • 1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice

  • 1 ¼ teaspoons kosher salt

  • 1 (3 1/2- to 4-pound) whole chicken, patted dry

  • 1 small bunch fresh herbs, such as rosemary, thyme or sage

  • 1 pound baby potatoes, halved, or quartered if large

  • 1 small red onion, halved and thinly sliced

  • 2 cups fresh kelp, blanched and slice into ribbons

  • 2 tablespoons extra-virgin olive oil

  • Large pinch of red-pepper flakes



PREPARATION

  1. In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.

  2. Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.

  3. In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.

  4. Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.

  5. Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.

James Douglas