Roasted Chicken and Potatoes

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Oven Roasted Chicken and Potatoes 
adapted from Betty Crocker recipe 

Ingredients: 
2 tsp. dried herbs such as parsley
2 or 3 chives, chopped thinly
1 tsp. salt
1/2 tsp. pepper
3 tbsp. EVOO
1 (3-1/2 to 4-lb.) whole roasting chicken
1-1/2 to 2 lb. small red potatoes, unpeeled, halved

Heat oven to 450°F. In small bowl, combine herbs, chives, 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 all tender. Then take out and turn chicken breast side down for pretty presentation and serve.

Makes 4 servings.

Check out this post >>  Homemade Buttermilk Biscuits

Kim McDougal

  1. Russell at Chasing Delicious

    Yum! This looks soo good. You've inspired me to make this for dinner tomorrow!

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  2. Holly (2 Kids and Tired)

    That looks so good! Roast Chicken is one of our favorite meals. We make it quite often.

    2 Kids and Tired Cooks

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  3. A classic comfort meal…Awesome. Thanks for sharing.

    Velva

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  4. @Russell at Chasing Delicious

    I'm so glad to inspire you, hope it turned out good!

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  5. @Holly (2 Kids and Tired)

    Thank you Holly! It's one of our favs too!

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  6. @Velva

    Thanks much! 🙂

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