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
around 1 hour 15 minutes
4 to 5
- 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)
The first step in the roasted chicken with potatoes recipe is to get the oven ready by
preheating it to 430°F (221°C).
Meanwhile let the chicken rest at room temperature
for approximately for 40 minutes.
Get a small container or bowl; add the butter,
garlic, pepper, salt, thyme and rosemary. Combine them together.
Use a couple of paper towels to dry the chicken.
Make sure to remove as much moisture as you can from the chicken.
Take 3 tablespoons of the herb mixture and rub it
all over the chicken evenly.
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.
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.
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.
Take the potatoes and place them at the bottom part
of the roasting pan. Put the chicken on the top part of the pan.
Decrease the temperature of the oven to 325°F
Insert a meat thermometer into the thickest part of
the thigh and make sure it doesn’t reach the bone.
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.
Put the chicken on a carving board and wait 8
minutes. Transfer the potatoes to a bowl.
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.
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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