June 13, 2023

Roast Chicken over Pommes Boulangere

Recipe: Cory Vitiello

“None of the great French chefs of the world would consider this a true, classic pommes boulangère, but that’s where the inspiration comes from. What makes this recipe especially exciting is that as the potatoes cook, they soak up all the luscious fat and flavor from the chicken dripping down into them. Also, the chicken will be done slightly before the potatoes, so it forces you to let the bird rest (always a good habit to get into) before you carve it. The result is a beautifully roasted chicken and a batch of incredible potatoes with a crisp, dark exterior and a luscious, almost molten, interior. All that for what is probably 20 minutes of prep time, all of which can be done ahead, so you just need to throw it in the oven when you’re ready to eat.” – Cory Vitiello


  • One 3 lb. chicken
  • 5 Tbsp butter, softened, divided
  • 3 sprigs rosemary, divided
  • 2½ tsp kosher salt, divided
  • ½ tsp cracked pepper
  • 1 tsp sugar
  • 4 medium Yukon Gold potatoes
  • 2 shallots, thinly sliced
  • 3 cloves garlic, crushed
  • 2 oz (about ⅓ cup) diced pancetta
  • 4 sprigs thyme
  • 3 slices lemon


Yield: Serves 4

  1. Using a paper towel, pat the chicken dry. Using your fingers, gently separate the skin from the breast of the chicken. Smear 3 Tbsp softened butter under the skin. Truss the legs of the chicken—there are some great YouTube videos showing how to do this, and it’s easiest to understand by watching.
  2. Pick 1 sprig of rosemary and finely chop the leaves. Mix the chopped rosemary with 2 tsp salt, and the pepper and sugar. Distribute this seasoning evenly over the interior and exterior of the chicken. Set the chicken in the fridge, uncovered, for a minimum of 30 minutes or up to overnight.
  3. Preheat the oven to 400°F.
  4. Grease a medium casserole dish with 1 Tbsp butter. Slice the potatoes into thin rounds, then arrange in concentric circles in the bottom of the casserole dish. Dot the potatoes with the remaining 1 Tbsp butter, then place the shallots, garlic, pancetta, remaining 2 sprigs rosemary, thyme sprigs, and lemon slices, along with the remaining ½ tsp salt overtop.
  5. Place the prepared chicken on top of the potatoes. Roast in the oven until the juices run clear and a thermometer inserted between the thigh and breast reads 165°F. Remove the chicken from the casserole dish and place on a wire rack set over a baking sheet to rest and circulate the air (this will help avoid soggy skin). Return the casserole dish with the potatoes to the oven for 15 minutes to allow the aromatics and potatoes to brown and finish cooking. When the chicken is sufficiently rested, cut into quarters and serve overtop some potatoes.

Paula Wilson


Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.