Dinner Tonight: December 14, 2015 Roasted Chicken with Herbed Potatoes
|
|
Roasting a chicken may seem daunting the first time you try it, but you’ll soon discover that it’s an easy way to put a main dish on the table. If you can, splurge on a free-range or locally raised bird; you’ll really taste the difference!
Ingredients
Serves 4
- 3 russet potatoes, cut into chunks
- 2 Tbsp. olive oil
- 1/4 cup chopped parsley
- 1 roasting chicken (5-6 lbs.)
- Salt and pepper, to taste
- 2 Tbsp. olive oil
- 1 lemon
Instructions
- Heat the oven to 375 degrees and put an oven rack in the middle of the oven.
- Toss the potatoes with olive oil and parsley. Place in a roasting pan large enough to hold the chicken.
- Place the chicken on the potatoes. Rub the chicken with olive oil and squeeze the juice of the lemon over the chicken. Sprinkle the chicken with salt and a few grindings of pepper.
- Roast the chicken until golden brown and cooked through, about 1 1/2 hours. The leg bones will wiggle easily in their sockets and any juices should run clear, not pink.
Related Recipes
