Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1 lb baby potatoes, halved
- 1/4 cup olive oil
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a small bowl, mix together olive oil, rosemary, thyme, parsley, garlic powder, onion powder, salt, and pepper.
3. Pat the chicken dry with paper towels and place it in the roasting pan.
4. Rub the herb mixture all over the chicken, including under the skin.
5. Arrange the halved potatoes around the chicken in the roasting pan.
6. Roast the chicken and potatoes in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
7. Let the chicken rest for 10 minutes before carving and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
5. Temperature:
- Oven temperature: 425°F
- Internal temperature of chicken: 165°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 480 per serving
- Fat: 26g
- Carbohydrates: 20g
- Protein: 38g
Substitutions for ingredients:
- You can use any type of potatoes you prefer.
- You can substitute dried herbs for fresh herbs, but use half the amount.
Variations:
- You can add other vegetables to the roasting pan, such as carrots, onions, or Brussels sprouts.
- You can use different herbs, such as sage or oregano.
Tips and tricks:
- Make sure to pat the chicken dry before rubbing the herb mixture on it to ensure it adheres well.
- If the chicken skin is browning too quickly, cover it with foil.
- Letting the chicken rest before carving allows the juices to redistribute and results in a juicier chicken.
Storage instructions:
- Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken and potatoes in a baking dish and cover with foil. Heat in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the chicken and potatoes on a platter with fresh herbs sprinkled on top.
Garnishes:
- Garnish with additional fresh herbs, such as rosemary or thyme.
Pairings:
- This dish pairs well with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the chicken is not cooked through after 1 hour and 15 minutes, continue cooking until the internal temperature reaches 165°F.
- If the potatoes are not tender, continue cooking until they are.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
Food history:
- Roasting chicken with herbs is a classic French dish called "poulet rôti aux herbes."
Flavor profiles:
- The herbs in this dish add a savory and earthy flavor to the chicken and potatoes.
Serving suggestions:
- Serve with a glass of white wine or a light beer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A