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Roasted Chicken with Potatoes



One easy to prepare dish that you can share with your family is the roasted chicken with potatoes. The recipe is fairly straight forward and won't require advanced cooking skills. Roasting a chicken is not a complex matter but you still need to keep an eye on the food while you cook it to not over do it.


Another detail you need to remember is that seasoning is crucial for the dish. The condiments are what infuse the flavor to the chicken and the potatoes, so make sure that to have them all in your kitchen.

Preparation Time: 40 minutes

Cooking Time: around 1 hour 15 minutes

Servings: 4 to 5

Ingredients:

  • 5 red potatoes (cut them into 1 inch wedges)
  • 1 (4 pound) chicken, rinsed and patted dry
  • 5 tbsp butter (very close to 1/2 stick)
  • 2 tbsp rosemary (dried)
  • 2 tbsp thyme (dried)
  • 2 cloves garlic (minced)
  • salt (to taste)
  • ground black pepper (to taste)
  • 4 oz white wine
  • 2 and 1/2 tbsp extra virgin olive oil
  • 1/2 lemon (with seeds removed)

Directions:

  1. The first step in the roasted chicken with potatoes recipe is to get the oven ready by preheating it to 430°F (221°C).

  2. Meanwhile let the chicken rest at room temperature for approximately for 40 minutes.

  3. Get a small container or bowl; add the butter, garlic, pepper, salt, thyme and rosemary. Combine them together.

  4. Use a couple of paper towels to dry the chicken. Make sure to remove as much moisture as you can from the chicken.

  5. Take 3 tablespoons of the herb mixture and rub it all over the chicken evenly.

  6. Next, add the wine to a roasting pan and place the chicken in it. Do not forget to put the breast side down when you place the chicken in the pan. Put it in the oven for 15 minutes.

  7. Meanwhile get a bowl big enough for all the potatoes to fit well. Season them with the salt and black pepper. Add the olive oil and make sure all the potatoes are covered nicely.

  8. Once the 15 minutes have passed; take the pan from the oven. Place the chicken on a plate but with the breast side up. Take the rest of the butter mix and brush it over the chicken.

  9. Take the potatoes and place them at the bottom part of the roasting pan. Put the chicken on the top part of the pan.

  10. Decrease the temperature of the oven to 325°F (163°C).

  11. Insert a meat thermometer into the thickest part of the thigh and make sure it doesn’t reach the bone.

  12. For the roasted chicken with potatoes place the pan on the oven for approximately one hour or until the thermometer reaches 165°F (74°C). As soon as that happens take the pan out of the oven.

  13. Put the chicken on a carving board and wait 8 minutes. Transfer the potatoes to a bowl.

  14. Move the pan to the top of the stove and heat it. Squeeze the lemon and drip the juice inside of it. Remove the remaining pieces that are on the pan.

  15. Carve the chicken in slices and serve them with potatoes. Pour the left over sauce of the pan over each serving.


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