Crisp-Skinned Chicken with Rosemary Potatoes
"Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within...."
INGREDIENTS
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6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
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Coarse salt
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Extra-virgin olive oil
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1/2 teaspoon cornstarch
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1 whole chicken (about 4 1/2 pounds)
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1 tablespoon unsalted butter, softened
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1 small bunch fresh rosemary
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