Roasted Chicken And Potatoes
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Rosemary (minced fresh)2 tbsps
Thyme (minced fresh)1 clove
Garlic (minced)1 cup
White Wine680 g
Red Potatoes2 tbsps
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Allow the chicken to rest at room temperature for 30 to 60 minutes
3
Preheat the oven to 425 degrees F
4
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper
5
Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter
6
Cook's Note: Make sure chicken is dry
7
Slide some of the butter underneath the breast skin
8
Tie the chicken legs together with kitchen string
9
In a small roasting pan, pour in the white wine and place the chicken breast side down
10
Roast for 15 minutes
11
In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat
12
Remove the roasting pan from the oven
13
Remove the chicken to a plate turning it breast-side up
14
Brush the rest of the herbed butter on top of the chicken
15
Add the potatoes to the bottom of the pan and place the chicken on top
16
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
17
Once done, remove the chicken to a carving board and let rest 10 minutes before carving
18
Remove the potatoes to a serving bowl
19
Return the roasting pan to the stovetop over high heat
20
Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan
21
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both