Juicy ROAST CHICKEN and POTATOES Recipe

Ingredients

• 4.5 lb Whole Chicken (about 2 kg, cleaned and patted dry)
• 2.2 lb Potatoes (peeled and cut into wedges)
• 3 oz Red Onion (peeled and sliced)
• 1.5 tbsp Olive Oil (extra virgin)
• 5 oz Unsalted Butter (softened)
• 5 cloves Garlic (minced)
• 2 tsp Salt (for seasoning the chicken)
• 1 tsp Ground Black Pepper (freshly ground)
• 1 tsp Dried Parsley
• 1.5 tsp Herbs de Provence
• 0.5 Lemon (juiced)
• 1 oz Fresh Parsley (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 370°F (190°C) and allow it to preheat fully.

   Time: PT10M

   Temperature: 370°F

2. Season the Chicken

   Pat the chicken dry. In a small bowl combine olive oil, softened butter, minced garlic, lemon juice, 2 tsp salt, 1 tsp ground pepper, dried parsley, and herbs de Provence. Rub the mixture all over the chicken, under the skin where possible, and let it rest for 10 minutes.

   Time: PT15M

3. Prepare Vegetables

   While the chicken rests, peel the potatoes and cut them into wedges. Slice the red onion. Toss the potatoes and onion slices in a drizzle of olive oil, a pinch of salt and pepper.

   Time: PT10M

4. Arrange in Pan

   Place the seasoned chicken breast‑side up in the roasting pan. Scatter the potato wedges and onion slices around the bird. Dot the top of the chicken with the remaining softened butter.

   Time: PT5M

5. First Roast

   Roast the chicken uncovered for 40 minutes.

   Time: PT40M

   Temperature: 370°F

6. Stir and Finish Roast

   After 40 minutes, stir the vegetables, baste the chicken with pan juices, and continue roasting for another 40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

   Time: PT40M

   Temperature: 370°F

7. Rest and Serve

   Remove the pan from the oven, cover loosely with foil and let the chicken rest for 10 minutes before carving. Sprinkle fresh chopped parsley over the vegetables and serve.

   Time: PT10M

Nutrition Facts

Calories

1300

Protein

100 g

Carbohydrates

38 g

Fat

62 g

Fiber

5 g