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Oven-Roasted Chicken with New Potatoes
by Debra White
serves: 4
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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.
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:
  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.
Categories:
 
  • Main Dishes
  • Poultry


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