Roast Chicken With Crunchy Seaweed and Potatoes
- Total Time
- 1 hour 15 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, softened
- 1tablespoon red dulse flakes or powder
- 1teaspoon finely grated lemon zest plus 1 teaspoon lemon juice
- 1¼teaspoons kosher salt
- 1(3½- to 4-pound) whole chicken, patted dry
- 1small bunch fresh herbs, such as rosemary, thyme or sage
- 1pound baby potatoes, halved, or quartered if large
- 1small red onion, halved and thinly sliced
- 2cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)
- 2tablespoons extra-virgin olive oil
- Large pinch of red-pepper flakes
Nutritional analysis per serving (4 servings)
882 calories; 62 grams fat; 21 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 57 grams protein; 806 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together softened butter, dulse, lemon zest and juice, and ¾ teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.
- Step 2
Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.
- Step 3
In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining ½ teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.
- Step 4
Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.
- Step 5
Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.
- Ready-cut frozen kelp is available from Atlantic Sea Farms (atlanticseafarms.com), or you can substitute 1 small bunch kale (8 ounces), ribs removed and thinly sliced (5 packed cups kale leaves). If you have access to fresh kelp, blanch it first, then slice into ribbons before using.
Private Notes
Comments
We made this tonight, and it’s excellent. The kelp, roasted along with the potatoes, has a nice crunch and a delicate, not fishy, flavor. Per the accompanying NYT article on sustainable kelp, we got our fresh frozen kelp from Atlantic Sea Farms (available online). When we make this again, I’ll add some carrots in to roast along with the potatoes. My only other suggestion, which isn’t apparent in the recipe, is to rinse and drain the (defrosted) kelp before adding it to the recipe.
Don't forget to look for Alaskan kelp as well. Barnacle kelp company and Kodiak Kep, along with Seagrove kelp, are good sources. And Barnacle has a salsa that is change your life good.
Alas, in the time of coronavirus I had no kelp. But I did have dulse, and tried this. Also ramps (it's springtime), and tucked bulbs in under the chicken from the start, plus chopped leaves in the last seven minutes of cooking. Followed another commenter's suggestion to roast some carrots too. Result: DELICIOUS!
Make sure to soak the kelp prior to roasting. The chicken was absolutely the juiciest I've made. The seaweed flavor was very subtle but very savory.
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