Name: Herb-roasted chicken and potatoes
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 1 serving
Ingredients: 1450 g whole chicken, patted dry; 1 1/2 lb red potatoes, halved; 2 tbsp extra virgin olive oil; 1 tbsp salt; 3/4 tsp black pepper; 3/4 tsp dried thyme; 3/4 tsp dried rosemary; 1/2 tsp garlic powder; 1/2 cup water; 1 tbsp lemon juice

Nutrition

Per serving

4,335 calories

Protein: 351g; 32% of calories
Carbs: 130g; 12% of calories
Fat: 270g; 56% of calories

Instructions

Prep 20 min · Cook 1 hr 15 min

Preheat the oven to 425°F. In a small bowl, mix most of the salt, the black pepper, dried thyme, dried rosemary, and garlic powder. Rub two-thirds of the olive oil over the chicken, then coat with the herb mixture, including the cavity.
Toss the red potatoes with the remaining olive oil and the rest of the salt. Place the chicken in the center of a large roasting pan and scatter the potatoes around it. Roast for 60 to 75 minutes. Done when opaque in the center and skin is browned, 165°F.
Transfer the chicken to a board and let rest for 15 minutes. Tilt the roasting pan to spoon off most of the fat. Place the pan over a burner at medium heat, add the water, and scrape up the browned bits. Simmer for 2 to 3 minutes, then stir in the lemon juice.
Carve the chicken into 8 portions. Serve one portion of chicken with the roasted potatoes and a spoonful of pan juices.

Nutrition

Ingredients

Instructions

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