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Enjoy this Truffle Herb Roast Chicken with Hasselback Potatoes for an Impressive Family Dinner
This Truffle Herb Roast Chicken with Hasselback Potatoes combines juicy herb butter chicken with crisp sliced potatoes for an impressive and flavourful family dinner recipe.
Why You Will Love and Enjoy This Truffle Herb Roast Chicken with Hasselback Potatoes
- The truffle herb butter adds rich flavour while keeping the chicken juicy and tender.
- Hasselback potatoes turn crisp on the outside and soft in the middle.
- It’s a beautiful meal that’s easy enough for a weekend dinner yet special enough for guests.
Roast Chicken and Hasselback Potatoes with Truffle Flavour
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Truffle Herb Roast Chicken with Hasselback Potatoes
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy Cooking
Description
This Truffle Herb Roast Chicken with Hasselback Potatoes is one of those meals that feels a little special without being complicated. The truffle butter keeps the chicken juicy while the potatoes soak up all those delicious herb flavours as they roast alongside it.
Ingredients
Truffle Herb Butter Chicken
- 4 to 5 lb – 1 whole chicken
- 7 tbsp – 100 g pure butter, softened
- 2 tbsp truffle oil
- 2 tbsp freshly chopped parsley
- 2 tbsp freshly chopped thyme
- 2 tbsp freshly chopped rosemary
- 1 tsp truffle salt
- 1 tsp coarsely ground black pepper
- 1 tsp chicken spice
- 2 garlic cloves, minced
- 1 tsp lemon zest
- 1 lemon, halved then quartered
- 6 to 8 garlic cloves, unpeeled
- A few fresh thyme sprigs
- A few fresh rosemary sprigs
Hasselback Potatoes
- 4 to 6 potatoes, peeled
- 1 tbsp kosher salt
- 1 tbsp white vinegar
- 1 tbsp neutral oil for the baking dish
- Reserved truffle herb butter
- Extra truffle salt, to taste
- Extra black pepper, to taste
- Remaining chopped herbs, if desired
Instructions
Chicken
- Preheat the oven to 325⁰F (170⁰C).
- Remove the chicken from the fridge about 30 minutes before cooking. Rinse if preferred, then pat completely dry with a paper towel.
- In a bowl, combine: 100 g pure butter; 2 tbsp truffle oil; 2 tbsp freshly chopped parsley; 2 tbsp freshly chopped thyme; 2 tbsp freshly chopped rosemary; 1 tsp truffle salt; 1 tsp coarsely ground black pepper; 1 tsp chicken spice; 2 minced garlic cloves; 1 tsp lemon zest
- Mix until smooth and well combined.
- If you’re making the potatoes too, reserve about 1/3 of the butter mixture for later.
- Carefully loosen the skin over the chicken breast and thighs using your fingers.
- Spread most of the truffle herb butter underneath the skin, pushing it as far as possible without tearing the skin.
- Rub the remaining chicken butter mixture over the outside of the chicken.
- Lightly season the cavity with a little extra truffle salt, black pepper and chicken spice.
- Stuff the cavity with: 1 quartered lemon; 6 to 8 unpeeled garlic cloves; A few thyme sprigs; A few rosemary sprigs
- Tie the legs together with kitchen twine.
- Place the chicken breast side up on a rack in a roasting pan.
- Add about 1 cup of water to the bottom of the roasting pan to help maintain moisture during roasting.
- Roast for approximately 45 minutes.
- Increase the oven temperature to 400⁰F (200⁰C) and continue roasting for another 20 to 30 minutes, or until the thickest part of the thigh reaches 165⁰F (74⁰C).
- Remove from the oven and rest the chicken for 15 minutes before carving.
Hasselback Potatoes
- Peel 4 to 6 potatoes and trim a thin slice from the bottom of each potato so they stand flat.
- Slice each potato every few millimetres, stopping just before cutting all the way through.
- Place the potatoes in a bowl of cold water with: 1 tbsp kosher salt; 1 tbsp white vinegar
- Let soak for 15 minutes.
- Drain and pat the potatoes completely dry.
- Lightly coat a baking dish with 1 tbsp neutral oil.
- Arrange the potatoes in the dish.
- Melt the reserved truffle herb butter and brush generously over the potatoes.
- Use the back of a teaspoon to gently work some butter between the slices.
- Sprinkle with extra truffle salt, black pepper and any remaining chopped herbs.
- Place the potatoes on the lower oven rack beneath the chicken.
- Roast for 50 to 60 minutes, brushing with pan juices or extra butter halfway through cooking, until tender inside and crisp around the edges.
Notes
Created, prepared, tried, and tested by Melanie
Additional Information
- Can I use regular salt instead of truffle salt? Yes. Regular kosher salt works well, though you’ll lose some of the truffle flavour.
- Do I need truffle oil? No. You can replace it with olive oil, but the truffle aroma will be milder.
- Can I make the butter ahead? Absolutely. The truffle herb butter can be made up to 3 days ahead and refrigerated.
- Can this be frozen? Yes. Cooked chicken can be frozen for up to 3 months in an airtight container. The potatoes are best enjoyed fresh but can also be frozen for up to 1 month.
- How long can this be stored and how? Refrigerate leftover chicken in an airtight container for up to 4 days. Refrigerate leftover potatoes for up to 3 days. Reheat in the oven to help maintain texture.
Ingredient Substitutions
- Truffle oil: Olive oil
- Truffle salt: Kosher salt
- Fresh thyme: Fresh oregano
- Fresh rosemary: Fresh sage
- Chicken spice: Poultry seasoning
- Butter: Unsalted butter with an extra pinch of salt
A flavourful twist on roast chicken night.
Truffle Herb Roast Chicken with Hasselback Potatoes delivers everything people want from a memorable roast dinner. The juicy chicken, crisp potatoes, fresh herbs and rich truffle butter create a meal that feels special without requiring complicated techniques. It’s the kind of recipe that looks impressive on the table, fills the kitchen with incredible aromas and makes dinner feel like an occasion worth slowing down for.
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Reblogged this on Top Food and Drinks.
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