Roast Chicken with Roasted Potatoes

There’s nothing quite like good ol’ classic Roast Chicken with Roasted Potatoes. This is the classic Sunday lunch, the midweek dinner hero, and the perfect alternative to a festive turkey! Juicy roast chicken with crispy, golden skin. Fluffy, buttery potatoes, baked perfectly till they’re golden and crispy. Honestly, what’s not to love? This dish is not just food; it’s comfort, love, and tradition all on one plate. And the best part? You’ll love how simple it is.

I’m going to show you how to make the best Roast Chicken with Roasted Potatoes. You’ll have folks making a beeline for seconds, I promise. Mic drop kind of delicious.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 4-6 servings
• Yield: 1 roast chicken and 4 cups of roasted potatoes

So, are you ready? Let’s dive straight into this lip-smacking recipe!

Ingredients & Equipment You’ll Need

• 1 whole chicken (about 2-3 kg)
• 1 kg potatoes
• 5 cloves of garlic
• 2 sprigs of rosemary
• 4 tablespoons olive oil
• Salt and pepper to taste

Equipment

• Rimmed baking sheet
• Aluminum foil
• Pastry brush

Chicken is our star here, providing the hearty, protein-packed backdrop for this classic dish. Olive oil and rosemary add the aromas that tie all the flavors together. Potatoes absorb the beautiful chicken juices and become incredibly tasty. Other details? The golden rule is to get the best quality chicken you can afford. Free-range, organic, grain-fed ��� the better the chicken, the better the taste.

How To Make Roast Chicken with Roasted Potatoes

1. First, preheat oven to 200��C. Wash and pat dry the chicken. Once dry, season it inside and out with salt and pepper. Place it on the baking sheet.
2. Peel potatoes and cut them into even chunks. Toss them in a bowl with two tablespoons of olive oil, crushed garlic, rosemary, salt, and pepper. Arrange them around the chicken on the baking sheet.
3. Place the baking sheet into the preheated oven and bake for about 1 hour and 30 minutes. Halfway through, flip the potatoes and brush the chicken with some more olive oil to ensure it stays nice and moist.
4. After 1 hour 30 minutes, check if the chicken is cooked through by inserting a skewer into the thickest part of the thigh. If the juices run clear, it’s cooked. If not, give it more time.
5. Once the chicken is cooked, leave it to rest for 15 minutes before carving. Serve the chicken hot with roasted potatoes ��� and enjoy!

Tips For The Best Results

• Use fresh rosemary. It imparts a much stronger and fresher flavor than dried.
• Let the chicken rest after cooking. It allows the juices to reabsorb into the meat, making it moist and flavorful.

Storage Tips

• Store any leftovers in an airtight container in the fridge for up to four days.
• You can also freeze leftovers for up to three months.

Frequently Asked Questions

Q: Can I use other herbs instead of rosemary?

A: Yes, you can switch rosemary with thyme, sage, or a mix of herbs.

Q: Can I cook this recipe with a turkey?

A: Yes, but you’ll have to adjust the cooking time according to the weight of the turkey.

Q: Do I have to peel the potatoes?

A: No, you can leave the skin on if you prefer. Just make sure to clean them properly.

Q: Can I make this with sweet potatoes?

A: Yes, sweet potatoes also make a delicious alternative.

Q: How do I tell if the chicken is cooked?

A: Insert a skewer into the thickest part of the thigh. If the juices run clear, the chicken is cooked.

Nutritional Facts of Roast Chicken with Roasted Potatoes

Each serving approximately contains 560 Calories, 32g Fat, 39g Protein, 50g Carbs.

This Roast Chicken with Roasted Potatoes is not just a meal, it’s an experience. Every bite spells comfort and love. Serve it up with some warm bread and a green salad, and you’ve got a meal fit for a king! Best served on cold winter nights with loved ones gathered around. Happy cooking, folks!