Hanging roast chicken, with 'nugget' potatoes

Summary by Krater

An unconventional method for roasting rotisserie-style chicken in a home oven while cooking thick-sliced potatoes in the chicken fat underneath. The chickens are seasoned, dry-cured in the refrigerator, trussed, hung from oven racks using wire coat hanger S-hooks above a sheet pan of potatoes, and roasted until crispy.

From the video

Answers: How to make rotisserie chicken and potatoes in a home oven

• Rotisserie-style chicken in home oven
• Hanging chicken from oven racks
• Dry-curing chicken in refrigerator
• Cooking potatoes in chicken fat
• Trussing whole chicken

Ingredients

• 4 to 5 lb chicken
• salt
• garlic powder
• paprika
• black pepper
• 1/2 lemon
• 3 lb russet potatoes
• stock

What it concludes

• Dry-curing the seasoned chicken in the refrigerator uncovered for a day or two draws moisture to the surface and makes the skin nice and crispy.
• Hanging the chickens from oven racks using S-hooks helps the dark meat get more heat and cook faster than roasting in a standard pan.
• Pouring a thin layer of liquid like stock or water into the potato pan prevents the potatoes from cooking faster than the chicken and keeps smoke down from drippings.
• Resting the chicken on a clean rack after roasting keeps the bottom skin nice and dry and crispy.
• Hanging the chicken by its legs requires wrapping the string all the way around the bird and hooking between its legs rather than over the hanging string to prevent it from breaking in the oven.