Roasted Chicken and Potatoes
Try this Roasted Chicken and Potatoes recipe
Try this Roasted Chicken and Potatoes recipe
- 1 clove garlic minced
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1/2 cup white wine
- juice of 1/2 lemon
- 1 (3 to 4 pound) chicken rinsed and patted dry
- 4 tablespoons (1/2 stick) unsalted butter softened
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 1/2 pounds red potatoes
- Carbohydrate 28.5293700618453 g
- Cholesterol 30.5031249742142 mg
- Fat 18.5734772483417 g
- Fiber 3.17345144332252 g
- Protein 3.51051467234792 g
- Saturated Fat 8.31142152296564 g
- Serving Size 1 1 serving (209g)
- Sodium 594.237203324819 mg
- Sugar 25.3559186185228 g
- Trans Fat 1.08217893353534 g
- Calories 292 calories
Step-by-step
- Allow the chicken to rest at room temperature for 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
- In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes.
- In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat.
- Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken.
- Add the potatoes to the bottom of the pan and place the chicken on top.
- Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more.
- Once done, remove the chicken to a carving board and let rest 10 minutes before carving.
- Remove the potatoes to a serving bowl.
- Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
- To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
My Simple Roasted Chicken and Potatoes: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But trust me, this roasted chicken and potatoes recipe is a game-changer. It's simple, elegant, and requires minimal effort, making it perfect for those weeknights when you're short on time but don't want to compromise on flavor.
The beauty of this dish lies in its simplicity. The chicken is seasoned with just the right amount of herbs and spices, allowing its natural flavor to shine through. The potatoes, roasted alongside the chicken, absorb all those delicious juices, becoming perfectly tender and infused with aromatic herbs. The result? A comforting, flavorful meal that the whole family will love.
I often prep the ingredients the night before. This means all I need to do in the evening is pop it in the oven. The aroma alone is enough to make the whole family excited for dinner. My secret weapon? Using good quality olive oil and fresh herbs. It elevates the simple ingredients to something truly special.
This recipe is my go-to when I need a quick and easy meal that's both satisfying and healthy. I usually serve it with a simple green salad for a complete and balanced meal. Sometimes, if I'm feeling fancy, I'll add a side of roasted vegetables or a crusty bread to soak up the delicious pan juices.
The best part? The leftovers are just as delicious the next day! I often pack the leftover chicken and potatoes for lunch the next day. It's a perfect way to stretch a weeknight dinner into a satisfying and delicious lunch. The flavor actually intensifies overnight, adding a depth of flavor hard to match.
Beyond its ease and flavor, this roasted chicken and potatoes recipe allows for lots of customization. Feel free to add other vegetables such as carrots, parsnips, or bell peppers. Experiment with different herbs and spices to create your own unique flavor profile. The beauty of cooking is in the exploration of flavors and experimenting to create something that matches your tastes.
So, the next time you're looking for a simple yet impressive weeknight meal, give this roasted chicken and potatoes recipe a try. You'll be amazed at how much flavor you can achieve with minimal effort. It's a recipe that's become a staple in my family's weeknight dinner rotation and I'm confident it'll quickly become a favorite in yours.
This recipe is also perfect for entertaining. With minimal prep and a beautiful presentation, your guests will be impressed by your culinary skills. Serve it with a nice crisp white wine and you have a dinner party starter that will impress even the pickiest of eaters.
Don't be afraid to experiment with different variations of this recipe. Try different types of potatoes, add different herbs, or even use bone-in chicken thighs for extra flavor and juiciness. It's a recipe that's very forgiving and welcomes creativity. It’s a testament to the fact that sometimes the simplest things in life are the best.
Tips and Tricks for Perfect Roasted Chicken and Potatoes
Tip 1: Pat the chicken dry. This is crucial for achieving crispy skin. Moisture is the enemy of crispy chicken skin.
Tip 2: Don't overcrowd the pan. Give the chicken and potatoes plenty of room to brown. If necessary, roast them in batches.
Tip 3: Use a meat thermometer. This ensures your chicken is cooked to a safe internal temperature of 160°F (71°C).
Tip 4: Let the chicken rest. Allowing the chicken to rest for 10 minutes before carving allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tip 5: Don't be afraid to experiment. Feel free to add your own favorite herbs, spices, and vegetables to this recipe.
