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- Meat and poultry
- Cuts of chicken
- Whole chicken
- Whole roast chicken
Simple, delicious and just begging to be made for your next Sunday lunch! In this recipe a whole chicken is roasted with potatoes in the same roasting tin resulting in a tender and juicy bird and simply gorgeous spuds.
9 people made this
- 4 cloves garlic
- 1 whole chicken
- salt and pepper, to taste
- 2 tablespoons mayonnaise
- 2 teaspoons dried mixed herbs
- 1kg potatoes
MethodPrep:10min ›Cook:1hr30min ›Ready in:1hr40min
- Preheat the oven to 180 C / Gas 4.
- Slice the garlic in two lengthways then make small cuts in the chicken and insert the garlic. Rub the chicken all over with salt, pepper and mayonnaise and sprinkle with herbs and place in a roasting tin.
- Cut the potatoes into quarters and arrange around the chicken in the roasting tin, so they can bake in the chicken fat; season with salt.
- Bake the chicken in the preheated oven for about 1 hour for a 1kg chicken or about 1 hour and 45 minutes for a 2kg chicken. The chicken is done when it is no longer pink and the juices from the thigh run clear. Remove from the oven and allow to rest for a few minutes before carving and serving with the potatoes.
Reviews & ratingsAverage global rating:(19)
- 3/4 pound ramps
- 1 (3- to 3‚-pound) chicken, cut into 8 pieces
- 1 pound small red potatoes, halved
- 2 1/2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- Preheat oven to 500°F.
- Trim roots from ramps and slip off outer skin on bulbs if loose. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
- Put leaves and bulbs in separate bowls.
- Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes. Drizzle with 2 tablespoons oil and rub all over to coat evenly. Arrange chicken skin sides up and season with salt and pepper. Roast in upper third of oven 20 minutes.
- Toss bulbs with remaining 1/2 tablespoon oil and season with salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10 to 15 minutes. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 minutes more, or until cooked through. Transfer to platter and keep warm, loosely covered with foil. (If crisper skin is desired, broil chicken only, skin sides up, about 2 minutes.)
- Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
- Boil wine until reduced to about 1/4 cup and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1 to 2 minutes. Remove with tongs and add to chicken. Boil pan juices until reduced to about 1/2 cup and pour around chicken.
Roast Chicken with Potatoes, Garlic, and Lemons
- 1 1/2 pounds Small potatoes, cut in half
- 2 tbsp Herb mix Use any herb mix you enjoy, such as Italian seasoning or Herbs de Provence.
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper flakes, optional
- 2 heads Garlic, cut lengthwise
- 1 whole Onion, red, yellow, or white, peeled and cut into eights
- 2 whole Lemons, cut in half
- 1 stick Butter, unsalted and softened
- 1 whole Chicken, skin on
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This whole herb-roasted chicken with Hasselback potatoes is a holiday-ready sheet-pan dinner
This budget-friendly, festive sheet-pan dinner lets you keep that whole bird for a centerpiece on your holiday table, without making a big turkey.
The Hasselback potatoes fancy-up the presentation. To help the spuds cook a little bit faster, slice them as directed below and then pop them into the microwave for a couple of minutes.
Then start your sheet-pan supper by roasting the potatoes for about 45 minutes before adding the spice-rubbed chicken and, finally, the lemon-scented Brussels sprouts. Use a sturdy aluminum or stainless steel 13-by-18-inch sheet pan to allow for food to be evenly distributed, so it roasts and doesn’t steam.
Any dry seasoning blend you prefer can be substituted for the one in the recipe. Likewise, the garlicky butter for the potatoes can be seasoned with more herbs, if you like.
If you want a crispier-skinned bird, or just want to work ahead, season the chicken as described below for 2 hours or up to 24 hours before roasting and let it rest, uncovered, in the refrigerator. Remove it from the refrigerator and let it stand at room temperature for 30 minutes before roasting.
Scale and get a printer-friendly version of the recipe here.
- 4 large Yukon Gold potatoes (2 pounds total about 8 ounces each), scrubbed
- 6 tablespoons unsalted butter, softened
- 2 cloves garlic, minced or grated
- 2 tablespoons chopped fresh flat-leaf parsley leaves and tender stems
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely grated Parmesan cheese (optional)
- 2 tablespoons panko (optional)
- 1 (4 1/2-pound) chicken, giblets removed if included
- 1 1/2 teaspoons dried thyme
- 1 teaspoon rubbed sage, or 1/2 teaspoon dried sage
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
- 1/2 lemon
- Fresh flat-leaf parsley, for serving (optional)
For the Brussels sprouts
- 1 pound Brussels sprouts, defrosted if frozen
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon extra-virgin olive oil
- Juice and finely grated zest of 1 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Position a baking rack in the center of the oven and preheat to 400 degrees. Lightly grease a large, rimmed baking sheet oil.
Make the potatoes: Place a potato lengthwise between two identical round handles of wooden spoons. Using a sharp knife, make slices every 1/8 inch across the length of the potato, using the handles as a guide to stop the blade from cutting all the way through. Leave about a 1/2 inch of uncut potato at each end. Repeat with the remaining potatoes.
Place the potatoes, one at a time, in the microwave and cook on HIGH for 2 minutes. The potatoes will not be soft, but the slices will be easier to manage.
While the potatoes are cooling, in a medium bowl, combine the softened butter, garlic, parsley, salt and pepper until well blended. Transfer about 4 teaspoons of the compound butter to a small bowl, then cover and set aside. In a separate small bowl, combine the Parmesan and panko, if using, then cover and set aside.
When the potatoes are cool enough to handle, working with one potato at a time, spread the butter mixture between the slices. The slices will be stiff, so take your time, using your hands to tuck a little butter into each slice and a butter knife, if necessary, to push the butter down between the slices. Rub butter on the outside of the potatoes, as well.
Place the potatoes on one end of the sheet pan, fitting them snugly together, and loosely tent with aluminum foil, tucking it under the potatoes. Transfer to the oven and roast for about 45 minutes.
Make the chicken: While the potatoes are roasting, pat the chicken dry with paper towel. In a small bowl, combine the thyme, sage, salt and pepper.
Drizzle about 2 tablespoons of the olive oil over the chicken, rub to coat, and gently rub some under the skin, making sure not to break the skin. Generously season the chicken with the seasoning blend, rubbing some under the skin and inside the cavity of the bird.
Cut the lemon into 2 pieces and insert them into the bird, gently squeezing to release their juice. For a prettier presentation, tie or truss the legs together with kitchen twine, if you have some. Lightly cover with a clean towel or plastic wrap and set aside until ready to roast.
After the potatoes have cooked for 45 minutes, remove the foil and uncover the chicken and add it to the center of the sheet pan, leaving the remaining third of the pan empty.
Return the pan to the oven and roast the chicken and potatoes for about 15 minutes.
Make the Brussels sprouts: While the chicken and potatoes are roasting, trim any tough outer leaves or stems from the Brussels sprouts and slice any large ones into halves or quarters, so all of the pieces are roughly the same size. (The smaller the pieces, the more caramelized they will become.) Transfer the Brussels sprouts to a medium bowl and add the sugar, olive oil, lemon juice and zest, salt, pepper and crushed red pepper flakes, if using. Using your hands or a large spoon, toss to coat evenly. Cover and leave on the counter.
- 3 one-and-a-half-pound whole chicken breasts, bone in and skin on
- 3 pounds mixed small potatoes, such as red new potatoes, Yukon gold, and fingerling
- 1 head garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Rosemary springs for garnish
- Olive-oil, cooking spray
Let the chicken breasts stand at room temperature for 15 minutes. Heat oven to 400 degrees with two racks centered. Lightly spray two 14-by-12-inch roasting or jelly-roll pans with cooking spray. The potatoes may be peeled or not, as desired. If the potatoes are larger than 1 1/2 inches in diameter, cut them into 1 1/2- to 2-inch chunks.
Separate garlic head into cloves. Divide potatoes and garlic cloves between roasting pans. Drizzle potatoes and garlic in each pan with 1 tablespoon olive oil. Lightly toss potatoes and garlic until they are covered with oil. Place one whole chicken breast, skin-side up, in one pan. Place remaining two whole breasts in the other pan, skinsides up. Sprinkle ingredients in each pan with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 30 minutes. Rotate pans in oven, and use a spatula to turn potatoes for even browning. Continue to cook 20 to 25 minutes, until chicken skin is crisp and an instant-read thermometer inserted into the breast meat reads 180 degrees. Don't touch any bones with thermometer bones conduct heat and will give a false reading.
To serve, divide the potatoes evenly between six plates with a few cloves of roasted garlic for each person. Use a sharp knife to remove each half of breast meat from the bone. Remove skin from each serving before eating. Garnish with rosemary sprigs.
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Quick Roast Chicken & Potatoes
Removing the back and thigh bones cuts your cooking time in half. This is a flexible recipe — vary the herbs and veggies as you like.
1 3-4 pound chicken, washed and dried
a few sprigs each fresh rosemary, sage and thyme
freshly ground black pepper
about 1/3 cup extra virgin olive oil
1 1/2 dozen fingerling potatoes (or any small potato), peeled
1. Preheat the oven to 450ºF (on convection if possible).
2. Using a pair of sharp kitchen shears, remove and discard the backbone of the chicken (or save it for making stock). With a sharp pairing knife, remove the thigh bones — simply follow the bone and let your knife do the work for you. You can also ask your butcher to do this.
3. Lay the chicken, breast side up, in a roasting tray and press down with your hands so that it flattens. Squeeze over the lemon, getting the juice on and around the entire chicken, and throw the lemon halves into the tray. Toss in the garlic cloves, being sure to tuck a few underneath the bird along with the fresh herbs. Liberally salt and pepper the chicken and drizzle over enough olive oil to coat — about 3 tablespoons.
4. Meanwhile bring a saucepan of water to a boil and season with a few pinches of salt. Boil the potatoes for 8 minutes. Drain the potatoes, put them back in the pot with the lid on and shake vigorously to ‘fluff’ their exteriors. Put the potatoes in the tray with the chicken and drizzle with olive oil to coat (about another 3 tablespoons) and sprinkle with salt and pepper.
5. Cover the tray with tinfoil, roast for 20 minutes, remove the tinfoil and baste with the juices that have collected on the bottom. Roast for an additional 20 minutes, uncovered, or until a thermometer inserted into the thigh registers at least 165ºF and the skin is browned.
How to Roast a Chicken
Next we make a bit of dry rub for the chicken. Basic rub, garlic powder, paprika, salt, pepper, basil, onion powder. Mix everything together, then rub all over the chicken.
Place the chicken in a roasted pan and cover the chicken with aluminum foil and bake in the oven at 375 F degrees for about 2 hours, removing the aluminum foil after 1 hour.
Steps to make Cast-Iron Roast Chicken with Crispy Potatoes
Using paper towels, pat the chicken dry and season generously inside and out with salt. Tie the legs together using kitchen twine and leave to sit for at least 1 hour to allow salt to penetrate. You can chill in the refrigerator uncovered for up to 1 day ahead.
Heat the oven to 425 °F and place a 12-inch cast-iron skillet or 3-quart enameled cast-iron baking dish on a rack in the upper third of the oven to heat.
Place 1½ pounds of potatoes in a large bowl with 2 tablespoons of melted butter, 1 tablespoon of thyme leaves, and 1 tablespoon of oil. Toss to coat and season to taste with salt and pepper.
Dry chicken and season
Use paper towels to pat chicken dry again and lightly coat the outside of the chicken with half of the remaining oil and sprinkle with your favorite dry rub, if using.
Add oil to skillet
Drizzle the hot skillet with the remaining oil to prevent the chicken skin from sticking and tearing.
Transfer chicken to baking dish
Place chicken in the center of the skillet and arrange potatoes around.
Roast in the oven for 50–60 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 155 °F.
Leave the chicken to rest in the skillet for at least 20 minutes and up to 45 minutes.
To serve, transfer the chicken to a board to carve. Serve with the crispy potatoes.
This Cast-Iron Roast Chicken with Crispy Potatoes is a really superb take on roast chicken. If you try making this, please come back to leave a review with your thoughts!
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
Chef Alex Hitz is stopping by the TODAY kitchen to share a few of his go-to entertaining recipes. He shows us how to make perfectly roasted chicken with tomatoes, crispy smashed potatoes and butterscotch cookies with pecans.
Perfect Roast Chicken
This is the very best roast chicken ever! It's so easy to do that the only skill you'll need is being able to follow a recipe. This is an easy Sunday dinner dish that is guaranteed to impress your in-laws or any other tough critics.
Crispy Smashed Potatoes
You'll never go back to basic baked potatoes again after tasting these crispy, delicious spuds. A simple boil, smash and drizzle of olive oil transform them into an amazingly delicious side dish.
Butterscotch, White Chocolate and Pecan Cookies
I love these cookies because they're gorgeous and they pack a three-fold flavor combo of sweet butterscotch, nutty toasted pecans and creamy white chocolate chips.
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