John Besh Herb Roasted Chicken and Potato Salad

Besh Herb Roasted Chicken (3

In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
Anthony Bourdain

Realistically speaking I will never have dinner at the Besh family table so cooking from one of his latest cookbooks will have to do for such a beautiful day that was nice enough to plan a picnic dinner to have on the back porch.   For last night’s dinner I chose the herb roasted chicken and for the leftovers the Pasta with Roast Chicken and Tomatoes. Two dinners from one chicken…Truffled Deviled Eggs for Besh Dinner 2

A nice plate of deviled eggs blessed with homemade mayonnaise, a little of truffle oil, and salt and pepper. Thanks to Stephenie for the cute little bottle of truffle oil from your last trip to Paris and to John and Janet for the fresh “happy chicken eggs”.

I’m wasn’t sure about the potato salad recipe, but that is because I have just recently decided to like potato salads and this one proved to be a very interesting combination of two of his/her recipes so I’ll gave it a try knowing full well that there is one champion potato salad lover in the house that can take care of what I don’t eat. I only made about 1/3 of the recipe so there won’t be a ton leftover. I like to make potato salad early in the day so I get a taste ahead of time, I can serve it nice and cold and the flavors can develop for this tangy tasting tater salad.  Very Good Potato Salad


Besh Potatoe Salad 2

3 pounds Yukon Gold Potatoes  
8 large eggs  
1 1/4 cups mayonnaise  
  • 1/4 cup rice wine vinegar
  • 1/4 cup sweet pickle relish
  • 2 tablespoons Creole mustard
  • 1 white onion, minced
  • 1 stalk celery, minced
  • 3 green onions, chopped
  • 1 clove garlic, minced
  • Salt
  • Freshly ground black pepper

1. Put the potatoes in a large pot and add water to cover by 2 inches + 1 tablespoon kosher or sea salt. Bring to a boil, and reduce to a simmer cook until the potatoes are fork tender, about 30 minutes. Drain and cool. . Peel the potatoes when cool enough to handle and rough chop the potatoes into bite-size pieces.

2. While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring the water to a boil over high heat, cover, and immediately remove from the heat. Let the eggs sit in the hot water for 5–7 minutes, then remove the lid and place the pot in the sink under the cold water faucet. Let the water run until the eggs have cooled enough to handle. Peel and roughly chop the eggs.

3. Whisk the mayonnaise, vinegar, relish, and mustard in a medium bowl until well combined. Add the onions, celery, green onions, and garlic whisk to combine.

4. Combine the potatoes and eggs in a large serving bowl. Add the dressing and stir to combine. Season with salt and pepper and refrigerate until ready to serve.

The recipe is simple with standard ingredients and if you don’t have Creole mustard use another like the grainy Dijon.

Besh Herb Roasted Chicken
The “smart” chicken is rather easy, a herbed version with plenty of flavor. I seasoned a whole patted dry chicken (the cavity) with salt and pepper and (he says) half a head of halved garlic (I used the whole thing as it was a small head of garlic, truss the chicken or not if trussing intimidates you.


  • Slather the chicken with a good extra virgin olive oil and season once again with salt and pepper.
  • I chopped up the leaves of 3 sprigs of fresh thyme, 6 leaves of fresh sage, and 1 sprig of rosemary (leaves removed) and sprinkled it over the chicken. I think that dried herbs would be okay if you can’t get fresh…
  • Roast the chicken over a bed of chopped carrots, celery, and onions add about ½ cup water and a splash of white wine or sherry.
  • 45 minutes at 400°. My oven runs very hot so I turn my oven down a bit and test for a 150° internal temperature and a 160° thigh temperature as Besh suggests.
  • Allow the chicken to rest for 30 minutes and in that time make a pan sauce if you like.


PAN SAUCE dapted from John Besh

2 tablespoons fat from pan drippings
2 tablespoons flour
½ of or one whole small shallot, minced
Aromatic vegetables, strained (I wanted a smooth sauce so I skipped adding the vegetables and the pan juices were full of flavor
1 cup chicken or beef broth
1 sprig fresh thyme
Salt freshly ground black pepper


  • In a small saucepan over medium-high heat, heat the fat. Stir in the flour and keep stirring for 3 minutes.
  • Add the shallot and stir for a couple of minutes. Stir in the aromatic vegetables for a minute more. Add the broth, stirring so that no lumps form.
  • Bring to a boil, then reduce the heat to medium low, add the thyme, salt, and pepper, and let the sauce simmer for a few minutes.”