Roast Chicken and Vegetables
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra virgin olive oil or softened butter
- 1tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination
- Salt and ground black pepper to taste
- 1whole chicken, 3 to 4 pounds, trimmed of excess fat
- 1½ to 2pounds small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into ½- to 1-inch chunks, or other vegetables
- Chopped parsley leaves for garnish
Nutritional analysis per serving (6 servings)
601 calories; 41 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 36 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
- Step 2
After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
- Step 3
Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.
Private Notes
Comments
Season the chicken as well as use the seasoned oil (or butter). Nice, easy recipe.
What could be wrong about roasting a chicken over small potatoes? It's absolutely delicious. The juices and the potatoes and I put in cloves of garlic that we smeared on bread. My only complaint is that after I turned the heat down and basted the skin was no longer crisp. Next time I'll just kepp the heat up. 3-lb. chicken and potatoes cooked in 50 minutes (have the chicken dry and at room temperature when you put in in the oven).
This makes a big mess of the oven...450 F - cHicken fat vaporizes and coats the entire oven.
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