Whole Roast Chicken With Potatoes
This whole roast chicken with potatoes is an all time favorite for a homemade family dinner.
Happy Sunday! I hope you are having a great weekend!
Just 3 days until Thanksgiving (not counting today)…
Since I’m not experienced with cooking a whole turkey, I decided to just share with you a roast chicken with potatoes recipe, that I enjoy making very often. I made this for a family dinner last week and I even managed to take pictures of it. Everyone enjoyed the perfectly seasoned and cooked meat and it took me less than 2 hours to make.
I know that some people feel like roasting a chicken at home is absolutely unnecessary, since you can get a whole rotisserie chicken for not a lot of money, but believe me, this homemade chicken tastes absolutely delicious. It is moist and tender, and I’ll share with you how I make that skin perfectly crisp and edible.
For meals like this Whole Roast Chicken With Potatoes, I like to make some garlic -thyme butter, and rub it under and over the bird’s skin. I also like to stuff the inside of the chicken with lemon slices, shallots (or onions) and thyme, to keep is moist and add more flavors on the inside.
My mom used to make roast chicken the exact same way, and this recipe has been tested many times. I also cook potatoes in the same pan at the same time I roast the chicken. It really saves time, potatoes absorb some of the juices that chicken releases and you only wash one pan.
I think that roast chicken is so much easier to make than a huge turkey, so if you have some time and would like some homemade juicy chicken meat, you should definitely try this recipe.
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- olive oil for baking dish
- one 3 1/2 pound chicken
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon (I used zest for the thyme garlic butter)
- 2-3 shallots
- 1 garlic clove chopped
- 2 lb potatoes (yukon, red)
- 1/4 cup olive oil
- salt and pepper to taste
- 1 tsp thyme (fresh or 1/2 tsp dry)
- 1 tsp parsley (fresh or 1/2 tsp try)
- 10 shallots
- 4 garlic cloves
- 1/2 cup chicken stock
- 4 tbsp butter
- 1 tbsp minced Thyme
- 1 tbsp minced Parsley
- 1 tbsp olive oil
- 1 shallot -minced
- 1 garlic clove pressed
- 1 tsp lemon zest
- Preheat oven to 375 F. (190 C).
- Wash and dry chicken with paper towels. Season with salt and pepper the inside and outside.
- Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add shallots and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.
- Using the back of a spoon or your fingers, gently separate the skin from the meat, without tearing through the skin.
- Using your fingers, gently spread garlic -thyme butter under the skin and over the skin of the chicken.
- Place slices of lemon, 2-3 shallots and 1-2 garlic cloves inside the cavity of the chicken and tie the legs together.
- Prepare potatoes- peel and cut potatoes into 1 inch cubes. Toss in olive oil and season with salt and pepper. Add thyme and parsley. Add in shallots and garlic. (Shallots and garlic are totally optional, you can only roast potatoes).
- Grease a baking dish or line with aluminum foil and grease over the foil. Place chicken in the middle. Add potatoes, shallots and garlic. Pour chicken stock over potatoes.
- Roast chicken with potatoes for 1 hour at 375 F. Take out of the oven and carefully flip chicken around. Roast for 15 more minutes, until browned and turn chicken again. Broil for 3-4 minutes, keeping an eye on the chicken and potatoes, making sure they don't burn.
- The top should be nicely browned, not burned. Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F. (74 C).
- Take out of the oven and let chicken cool in the pan for 10 minutes.
- Cut, serve and enjoy.
Cooking time will vary, depending on the size of the chicken, type of oven used, type of pan used, etc. Thermometer inserted into the breast meat should read 165 F.