Requiring a mere 30 minutes to roast to crisp-skinned perfection, this recipe is adapted from one by Jacques Pepin. Coating the chicken with a savory mix of mustard, herbs, spices, and wine, then roasting it quickly at high temperature produces a flavorful, juicy chicken, and delicious pan juices.
Properly roasted, potatoes produce a crisp and brown crust surrounding a creamy interior. The trick is to cover them during the first part of the cooking, so that the steam cooks the potatoes all the way through, then uncover them so they can acquire a rich brown crust. The garlic and rosemary are added after the potatoes have cooked, rather than before they go into the oven — cooking so long at such a high temperature gives the seasonings an unpleasant bitter taste