Simple Roast Chickens with Hassleback Potatoes by Kim Kushner|@kimkushnercuisine


As my kids get older, I’ve noticed that roasting 1 chicken for dinner is simply not enough! So, these days, it’s 2 chickens and lots of potatoes for my family! This recipe is simple, easy and the kids love it. Hassleback is a term for potatoes sliced very thin, but with the bottoms left intact, so the thin slices appear like a fan and can easily be peeled off, one slice at a time. They potatoes, alongside the beautiful golden roasted chickens are best served hot, right out of the oven!

Simple Roast Chickens with Hassleback Potatoes
Serves 6
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For the Chicken
  1. 2 whole butterflied chickens, skin and bone in, cleaned and trimmed
  2. 2 lemons, halved
  3. 2 tablespoons extra virgin olive oil
  4. 2 teaspoons roasted garlic paste or 2 teaspoons minced fresh garlic
  5. 4 sprigs fresh thyme, thyme leaves plucked off the stem or 1 teaspoon dried thyme
  6. kosher salt
  7. black pepper
For the Hassleback Potatoes
  1. 6-10 Yukon gold potatoes, cleaned and dried
  2. light olive oil
  3. kosher salt
  4. black pepper
For the Chicken
  1. Preheat the oven to 375 degrees. Season the chickens with salt and pepper, inside and out- be generous! Squeeze the lemons over the chickens and drizzle the olive oil over. Add the garlic and thyme and rub on both the inside and outside of the chicken. Place the chickens, skin-side up, on a large parchment-lined rimmed baking sheet.
For the Hassleback Potatoes
  1. Starting with 1 potato at a time, cut thin slits into the top of the potato from one end to the other, cutting almost but not all the way through, almost like a fan.
  2. Drizzle the olive oil over the potatoes and season generously with salt and pepper. Use your hands to ensure the potatoes are completely coated with the oil, salt and pepper. Place the potatoes around the chickens on the same baking sheet.
  3. Cover the baking sheet with aluminum foil and bake in the oven for 45 minutes. Uncover and bake for an additional 30 minutes until both the chicken and potatoes are crispy and golden.
  1. MA- Simple Roast Chickens with Hassleback Potatoes may be marinated and stored in the fridge for up to 12 hours before cooking. Chicken (without the potatoes) may be marinated in the fridge for up to 24 hours before cooking. Cook as indicated in the recipe above. Cooked Simple Roast Chickens with Hassleback Potatoes may be stored in an airtight container in the fridge for up to 4 days.
  2. FW- Do not freeze.
  3. HTR- Simple Roast Chickens with Hassleback Potatoes may be reheated, uncovered, in a 350 degree oven for 10 minutes.
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Born in Montreal, Canada, Kim grew up in an Orthodox home, learned to cook from her Moroccan-born mother, and spent summers with family in Israel. A graduate of the Institute of Culinary Education, Kim worked as a recipe developer for “Food & Wine” and “Chile Pepper” magazines and a private chef before becoming an instructor; her classes have been sold out for the last four consecutive years. She has appeared on The Today Show and been featured in The New York Times, SAVEUR, The Huffington Post, The Chicago Tribune and many other top tier media outlets. Her third book, “I Kosher: Beautiful Recipes from My Kitchen,” (Weldon Owen, 2018) sold out of its first printing in less than three weeks and continues to be on bestseller lists in its category. She has two previous bestselling books, “The New Kosher” (Weldon Owen), which continues to be at the top 3 of its category on Amazon since it published in August of 2015 and “The Modern Menu,” (Gefen Publishing) which won “The Best New Kosher Cookbook of 2013” by Kim lives in New York City and New Jersey (in the summer) with her husband and four children. Order your copy of “I ♥️ Kosher” today at

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