Country Herb Roasted Chicken and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One 3 to 4 pound chicken, whole, with skin1 tablespoons dried Country Herbs (any combination of sage,thyme, rosemary, and oregano)2 teaspoons kosher salt1 teaspoon black pepper1/4 cup olive oil1/4 tsp kosher salt and 1/4 tsp black pepper (to season inside of cavity)4 large potatoes, skin on, cut into sixths lengthwise
Gather these tools:
cutting board, chef’s knife, measuring spoons, small and large mixing bowls, spoon, pastry brush, metal spatula, sheet pan or shallow roasting pan, tongs, kitchen twine
Preheat the oven to 450F.
Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat and trim the wings. Set aside.
With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and olive oil in a small bowl.
Brush or rub the chicken all over with half the herb-oil mixture, including under the skin of the breast.
Sprinkle the chicken cavity with 1/4 tsp salt and 1/4 tsp pepper.
Truss the chicken and place it in a large, shallow roasting pan. Set aside.
In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a
single layer.
Place the pan in the oven, with the legs facing the back. Cook at 450F degrees for 30 minutes.
Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door.
Lower the heat to 350F.
Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.
Allow the chicken to rest at least 10-15 minutes before carving. Serve the chicken with the potatoes.
Serves: 4
Serving Size: 3 to 4 oz cooked chicken and 6 potato wedges
Number of Servings: 4
Recipe submitted by SparkPeople user ITZGOTIME.
cutting board, chef’s knife, measuring spoons, small and large mixing bowls, spoon, pastry brush, metal spatula, sheet pan or shallow roasting pan, tongs, kitchen twine
Preheat the oven to 450F.
Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat and trim the wings. Set aside.
With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and olive oil in a small bowl.
Brush or rub the chicken all over with half the herb-oil mixture, including under the skin of the breast.
Sprinkle the chicken cavity with 1/4 tsp salt and 1/4 tsp pepper.
Truss the chicken and place it in a large, shallow roasting pan. Set aside.
In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a
single layer.
Place the pan in the oven, with the legs facing the back. Cook at 450F degrees for 30 minutes.
Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door.
Lower the heat to 350F.
Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.
Allow the chicken to rest at least 10-15 minutes before carving. Serve the chicken with the potatoes.
Serves: 4
Serving Size: 3 to 4 oz cooked chicken and 6 potato wedges
Number of Servings: 4
Recipe submitted by SparkPeople user ITZGOTIME.
Nutritional Info Amount Per Serving
- Calories: 656.8
- Total Fat: 32.9 g
- Cholesterol: 65.0 mg
- Sodium: 162.6 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 8.5 g
- Protein: 26.6 g
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