Roast Chicken With Crunchy Seaweed and Potatoes

By Melissa Clark

Published April 30, 2019

  • Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
1 hour 15 minutes, plus marinating
Rating
4(98)
Comments
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Two types of seaweed add flavor and crunch to this otherwise classic golden, roast chicken. A lemon-scented compound butter seasoned with dried red dulse (a mild type of seaweed) adds richness and a mineral, saline character to the bird, which is roasted with kelp and potatoes. As the chicken fat renders, it coats the vegetables, bronzing the potatoes and making the kelp as crisp as seaweed snacks. You do need to plan ahead to source the seaweed and marinate the chicken, but the reward is a robust, one-pan chicken dinner that hits all the right savory notes.

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Ingredients

Yield:4 servings

  • 4 tablespoons unsalted butter, softened

  • 1 tablespoon red dulse flakes or powder

  • 1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice

  • 1 ¼ teaspoons kosher salt

  • 1 (3 ½- to 4-pound) whole chicken, patted dry

  • 1 small bunch fresh herbs, such as rosemary, thyme or sage

  • 1 pound baby potatoes, halved, or quartered if large

  • 1 small red onion, halved and thinly sliced

  • 2 cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)

  • 2 tablespoons extra-virgin olive oil

  • Large pinch of red-pepper flakes

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 349 milligrams cholesterol; 1175 calories; 35 grams monosaturated fat; 15 grams polyunsaturated fat; 27 grams saturated fat; 83 grams fat; 3 grams fiber; 902 milligrams sodium; 82 grams protein; 2 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.

Tip

  • 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.

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Ratings

4 out of 5
98 user ratings
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Comments

Mary

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.

Kevin

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.

Katherine

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!

kimberly callis

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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