[recipe title=”Roasted Chicken with Potatoes” servings=”6-8″ time = “2 hours” difficulty=”easy” image =”https://foreverythingaseason.com/wp-content/uploads/2018/02/IMG_0153-300×225.jpg” description=”An easy, flavorful, perfectly cooked roasted chicken with crispy skin and melt-in-your-mouth sliced potatoes made in the same pan. Your family will love this easy, go-to meal. While you do need to start this dish 2 hours before you plan to eat, it is ready to go into the oven in 10 minutes. While it cooks, you can relax and enjoy the amazing smells coming from your oven.”]
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[/recipe-notes] [recipe-ingredients]
– 2 pounds potatoes, sliced
– 3-4 pound whole chicken
– 2-3 tablespoons butter
– salt and pepper
– optional herbs – thyme and/or rosemary
– optional spices – garlic powder and/or onion powder
[/recipe-ingredients] [recipe-directions]
1. Preheat oven to 425 degrees F.
2. Slice potatoes and place in the bottom of a dutch oven or any other oven-safe pan that is at least 2 inches deep
3. Rinse the chicken under cold water, pat dry, and place on top of the potatoes.
4. In a small bowl, stir together butter, salt, pepper, and herbs (if using).
5. Smear liberally on chicken, rubbing under the skin if desired. Note: If you are using herbs, placing them under the skin will add more flavor to the meat and keep your herbs from getting a little too browned on the skin. I don’t mind the browned herbs, so I just smear it all over the outside of the chicken and put it in the oven!
6. Sprinkle with onion and/or garlic powder if using.
7. Sprinkle liberally with more salt and pepper.
8. Roast for 90 minutes. To check for doneness, pierce the thigh and check for juices to run clear. If they don’t, put it back in the oven for 10 minutes and then check again.
Cut up and serve! Not sure how to cut up a whole chicken? This is such a useful skill to have, so check out these videos and give it a try. Cutting up a raw chicken is just a little different than carving a roasted bird, so I’ve included two links:
How to Cut Up a Roasted Chicken
Don’t forget to save your bones for stock.
Here’s a great lazy mom tip. After dinner, I put the bones back into this same roasting pan and pop it in the refrigerator. When I’m ready to make stock later in the week, I just add some veggies (optional) and cover it with water. Then I bring it to a simmer and simmer for 1-2 hours. I love a shortcut that saves dish washing time!
Check out my recent post on collagen to read about yet another reason to make this delicious meal.
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