The ultimate roasted truffle chicken recipe and sage potatoes crisped up in the truffle drippings from the chicken. Killer, I swear !
It finally rained yesterday which put me in the mood to roast my truffle chicken with sage potatoes. Strangely I am actually feeling ready for the holidays.
I know what you might think, but truffles are so expensive ! Yes and no. Personally I spent $10 for 2 summer black truffles I used for this chicken that feeds 4 people. I already had a jar of truffle butter in the fridge from which I only used one tablespoon. So you see, truffle chicken is a delicious treat to self but it definitely doesn’t break the bank.
Truffles have a very unique and strong flavor, so a little bit goes a very long way, especially in the case of real truffles. I also use a good truffle sea salt to season the chicken all over, which adds a base layer of truffle aroma deep into the chicken as it roasts away and drips over the potatoes.
Very important detail to keep in mind is to make sure you let the chicken air dry in the refrigerator overnight. First thing you do when you get home from the market is to pat the chicken dry with paper towels and set it in a bowl in the refrigerator, uncovered to air dry. Number one secret for a crispy skin roast truffle chicken.
The shack smells like heaven this morning, not just from the truffle chicken roasting away, but also from the sage potatoes roasting underneath the truffle drippings from the chicken. This is the smell of Christmas to me, if that even makes any sense.
The BatMan was doing the happy dance over this, as this was his lunch to go today. It also made my day too ( yes i ate the wings, sorry chicken).
Thanksgiving, Christmas, Tuesday dinner at home, whatever the occasion, you can have a crispy truffle chicken and sage potatoes on the table in no time.
- 1 lb x 5 whole chicken organic
- 2 g black truffles small 30
- 2 tsp truffle sea salt + more to taste
- 1 tsp sweet paprika
- 10 thyme sprigs
- 2 leaves bay
- 3 sage sprigs
- 8 leaves sage
- leaves from 2 thyme sprigs
- 10 cloves garlic in paper
- 2 lb golden potatoes
- 1 tsp olive oil
- 1 tbsp truffle butter
- Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight.
- Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity.
- Preheat your oven to 450”F
- Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves.
- Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast.
- Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other.
- Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well.
- Allow the chicken to rest at room temperature for 30 minutes before roasting.
- While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes.
- Drain the potatoes in a collander and allow them to dry in their steam for a few minutes.
- Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom.
- Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss.
- Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them.
- Roast everything together for another 20 minutes or until the internal temperature reaches 165”F.
- Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken.
- Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around.
Make sure to allow the truffle chicken to rest for 10 minutes before cutting into it for the juices to redistribute.
P.S. this Best Garlic Roasted Chicken !