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 Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil. |
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| Ingredients: | |||||
| 2 Tbsp | Fresh Dried Herbs | ||||
| 1 tsp | Salt | ||||
| 1/2 Tsp | Pepper | ||||
| 3 Tbsp | Olive Oil | ||||
| 4 lb | Whole Roasting Chicken | ||||
| 2 lb | Small New Potatoes/ unpeeled/halved | ||||
| Directions: | |||||
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Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes. Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes. Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender. |
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