A simple dinner recipe is what the lazy girl in me needs. Many may find this oven-roasted chicken and potatoes recipe slightly lengthy and difficult, but trust me, it cannot be simpler. The juicy and moist chicken with a crispy outside paired with crunchy potatoes is heaven on a night when I don’t feel like spending much time in the kitchen.
I marinade the bird and taters the previous day and put them in the fridge. When I come back from work, all I need to do is roast it all in the oven for an hour and a half and be ready with my plate. Even if you want it for lunch, you can have a lot of free time while the chicken and potatoes are roasting. If you’re interested in trying, check out the recipe below:
Prep Time: 15 minutes
Active Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Difficulty Level: Easy
Servings: 2
Ingredients:
(For Roasted Chicken and Potatoes)
- Whole chicken 3 lbs
- Small potatoes halved 1 lbs
- Extra virgin olive oil
- One lemon cut in half
- One onion quartered
- 3-4 rosemary sprigs
- 2-4 thyme sprigs
- 3 tablespoons garlic confit
- Salt
- Pepper
- 2 tablespoons lime juice
- 2 tablespoons chili powder
- 3 tablespoons chopped coriander/parsley
(For Gravy)
- 2 tablespoons of all-purpose flour
- Butter
- Chicken stock
Instructions:
- Season and Marinade: Wash and pat dry the chicken and potatoes. Then prepare the marinade in a blender by combining half a cup of olive oil, lemon juice, chopped coriander, chili powder, salt, and pepper. Rub half of this mixture inside out on the chicken and toss the potatoes in the other half. Put the potatoes in a skillet with the chicken on top and let it sit in the refrigerator for one hour at least. Better to leave it there overnight
- Prepare the ingredients: Preheat the oven to 200 degrees Celsius. Stuff the chicken belly with rosemary and thyme sprigs, halved lemon, and quartered onion pieces, while tying the hind legs with a roast twine (you can also skip this step). For the crispiest results, use a sheet pan to roast the chicken and potatoes or use a cast iron skillet. Place the chicken breast-side up and let the potatoes cook under the chicken juice
- Roast: Now roast the potatoes and chicken together for one hour. Then take out and flip the chicken and roast for another fifteen minutes. Before taking the chicken out of the oven, use a meat thermometer to check the internal temperature by inserting it into the thick portion of the thigh, which should be about 74 degrees Celsius and the outside should be crispy golden brown. Once outside and slightly cooled down, cut the twine and remove the herbs and vegetables from inside
- Prepare the Gravy: Transfer the chicken and potatoes to a platter and start on the gravy. You can do without it, but I pair this recipe with a hot bowl of rice and that needs a ladleful of gravy. So, in a pan, melt two tablespoons of butter and add two tablespoons of all-purpose flour. Whisk it constantly for a minute and then add chicken stock. Let it all simmer until it is thickened. Add salt and pepper and you are done
- Carve and Serve: Once everything is prepared, carve up the bird and serve it with vegetables and gravy
Note: I like to pair this recipe with pan-roasted Anaheim pepper, roasted collard greens, and a hot bowl of rice. I also like my potatoes extra crispy so I keep them in the oven for the entire duration. But if you want them less crispened, you can add them half an hour after the chicken’s been baking. That way you will get all the juices out of bird roasting the taters but they will remain lightly golden brown and not the deeply golden browns like mine.
And there you have a hearty dinner recipe that has won many hearts in my family. This recipe for roasted chicken and potatoes also works as a great weeknight dinner.
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