I've never had roasted French chickens (or potatoes), but I do like to buy rotisserie chicken at my grocery store for faux but fast chicken fajitas.

Oh yes. Even better -- my cousin gave me an "only-three-ingredients" theme cookbook last Christmas, and one of their recipes -- which I immediately siezed on and make a lot -- was exactly this roast-chicken-over-potatoes, only they also have you tuck a couple pieces of preserved lemon in among the potatoes. YES.

I'm a sucker for the Zuni roast chicken and bread salad recipe. Hunks of toasted bread soaked in the chicken juices and olive oil, tossed with currants and just slightly bitter greens? NOMONOMNOMOM.

Southern Californians are lucky in having access to a small chain, Zankou Chicken. Delicious Rotisserie chicken accompanied by fresh pita bread and a garlic spread to make you swoon!

I lived on that stuff when I studied abroad! There was a stand right near my university campus (in the Passy neighborhood).
Definitely the most delicious potatoes I've ever eaten. French week is killing me - I'm checking prices on flights to Paris now!!!

I made chicken with roasted potatoes, onions, garlic and carrots underneath for dinner Sunday. But I was a little stumped as to what pan + rack combination would be best. My roasting pan's rack is the full width of the pan, which leaves no room for veggies. But I didn't want the chicken to sit right down on the pan. Finally, I made a ring of crumpled tin foil to hold the chicken. It worked fine, and dinner was delicious, but is there a better option out there?

Bay area has this, it's called Roli Roti. the potatoes are the best part honestly. Also they put limes in the bag for you!

Jen News 321 - why not make a rack out of veggies?

tazer, i was just going to mention roli roti. i've yet to try their food, but there's always a super long line at their rotisserie truck.

Last Christmas I was in charge of a veggie side dish for dinner. I made carrots and beets and I put them in the oven rack to roast beneath a roasting chicken. The chicken roasting pan had a leak I didn't know about so when my beets came out of the oven they were roasted in the chicken fat. I had no idea. Everyone loved my beets.

Not these, but an old standby recipe of my mom's combines chicken and potatoes. Melt a stick of butter in a jelly roll pan. Dredge pieces of a whole chicken in flour, salt, and pepper and lay into the pan. Cut smallish potatoes in half lengthwise and fit into the spaces between the chicken. Bake at 350 until done. The potatoes have that buttery-chickeny goodness and they go fast so make plenty!

My favorite way to cook roast chicken is to butterfly it and then place it on top of potatoes, onions, garlic cloves and lemon wedges. Makes an amazing sauce and veggies.

I tried Roli Roti when I was in SFO earlier this year. The pork and the chicken was awesome. (I preferred the pork) but the potatoes were to die for. The owner was there too...a total feast for me.

I should have mentioned to fit those potato halves sliced side down.

My mom bought one of those rotisseries from tv and we use a rub called Chicken Tickler. OMG, it tastes amazing!

i lived in barcelona on exchange...and on sunday morning- the only thing open (in the non-tourist area) were restaurants and the roast chicken places. which you had to line up for, early!...everyone always got a plump deeply brown chicken and...potatoe chips. freshly friend potatoe chips. that was our favourite sunday meal.

*that would be fried, er not "friend".

I buy one of these chickens with their potatoes every time I find them in a French market. With a simple green salad, a perfect lunch.

never had them in france, but in mexico. the potatoes were good enough to make you cry. . .thanks for the reminder. now i need to try to recreate this at home

I thought the only way to make roast potatoes was to stick 'em around the chicken!

wooow, I wanna eat those potatoes!!

mmmm....zankou chicken....mdorothy, i buy extra garlic sauces and keep them in the freezer. those things are heavenly.

Best thing ever. One of the top foods I crave when I miss living in France. So simple & so unbelievably good. Now I live in the Bay Area, came across the Roli Roti truck the other day, and got super excited. But reading comments here, I'm dubious now. Someone mentioned that they put...limes in the bag? This casts doubt on the whole operation, honestly. Oh, SF, you tease, but then you always have to mess with perfection. Why?!

Yes, I have had the pleasure of eating the chicken and glorious potatoes of which you speak while in Paris about 10 years ago.YUM!

I used to live on rue Montorgueil and the man who sold me my chicken every Sunday always asked if he could come eat it with me :) I said no, but he always gave me some potatoes for free. Ah, Paris!

FIrst time I brough home aan American rotisserie chicken my cat jumped into the bag and was halfway to getting the top off before I stopped him. I have a difficult time fending him off when its in the house; he gets scary aggressive around it. He does not have that response when I roast a chicken at home. I honestly believe they put a hormone or pheromone on that stuff, and so I only buy it now when I'm really pressed for time or to ill to cook.

anyone else not digging the fact that the more raw of the chicken on top is possibly dripping onto the cooked chickens on the bottom? (the right side of the roaster).

Maybe it's Culinary School getting to me, but that really grosses me out. And maybe, maybe it is not a big deal...

However, I have had Roli Roit here in SF...pretty good. Zuni? meh...overrated!

You are trying to kill us with chicken fat saturated potatoes. This is a heart attack on a plate! Please try to have reasonably healthy recipes or at least not suicidal ones. Plus, I really am not fond of greasy chicken drippings -too heavy on the tummy.

Potatoes are wonderful, roasted parsnips and celery are sublime! I alway prop my chicken up with celery and parsnip - they soak up the juices and caramelize beautifully. Potatoes I usually do in a separate pan with a 20-30min blast at 450F while the roasted chicken rests.