John Besh Herb Roasted Chicken and Potato Salad
Cucina Magia
Cucina Magia
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  • 1/3 of the recipe so there won’t be a ton leftover. I like to make potato salad early in the day so I get a taste ahead of time, I can serve it nice and cold and the flavors can develop for this tangy tasting tater salad. Very Good Potato Salad
  • 3 pounds
  • 8 large eggs
  • 1 1/4 cups mayonnaise
  • 1/4 cup rice wine vinegar
  • 1/4 cup sweet pickle relish
  • 2 tablespoons Creole mustard
  • 1 white onion, minced
  • 1 stalk celery, minced
  • 3 green onions, chopped
  • 1 clove garlic, minced
  • Salt
  • Freshly ground black pepper
  • Slather the chicken with a good extra virgin olive oil and season once again with salt and pepper.
  • I chopped up the leaves of 3 sprigs of fresh thyme, 6 leaves of fresh sage, and 1 sprig of rosemary (leaves removed) and sprinkled it over the chicken. I think that dried herbs would be okay if you can’t get fresh…
  • Roast the chicken over a bed of chopped carrots, celery, and onions add about ½ cup water and a splash of white wine or sherry.
  • 45 minutes at 400°. My oven runs very hot so I turn my oven down a bit and test for a 150° internal temperature and a 160° thigh temperature as Besh suggests.
  • Allow the chicken to rest for 30 minutes and in that time make a pan sauce if you like.
  • PAN SAUCE dapted from John Besh
  • 2 tablespoons fat from pan drippings
  • 2 tablespoons flour
  • ½ of or one whole small shallot, minced
  • Aromatic vegetables, strained (I wanted a smooth sauce so I skipped adding the vegetables and the pan juices were full of flavor
  • 1 cup chicken or beef broth
  • 1 sprig fresh thyme
  • Salt freshly ground black pepper



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