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Oven-Roasted Chicken with New Potatoes
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Impress with a beautifully presented roast chicken surrounded by herbed new potatoes drizzled in olive oil.
Ingredients:
  • 2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 (3 1/2 to 4-lb.) whole roasting chicken
  • 1 1/2 to 2 lb. small red potatoes, unpeeled, halved
Instructions:
  • Preheat oven to 450°F. Mix herbs, salt, pepper, and oil in a small bowl until well combined.
  • Place the chicken, breast side down, in a shallow roasting pan. Arrange the potatoes around the chicken. Drizzle half of the oil mixture over the potatoes and stir to coat. Bake at 450°F for 20 minutes.
  • Take the pan out of the oven and drizzle the remaining oil mixture over the chicken and potatoes, giving the potatoes a quick stir. Flip the chicken breast side up and place the pan back in the oven to bake for another 10 minutes.
  • Take the pan out of the oven. Lower the oven temperature to 325°F. Drizzle the remaining oil mixture over the chicken and potatoes, stir the potatoes. Put it back in the oven and bake for 40 to 50 minutes, or until the chicken is tender and juices run clear, and the potatoes are tender.

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