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Dinner Tonight: December 14, 2015 Roasted Chicken with Herbed Potatoes

Roasted Chicken with Herbed Potatoes


Before dinner, have family members write jokes on slips of paper and put in a jar. Keep it in the middle of the table for instant laughs!


Talk about a time when you tried something new. What was it? What happened?

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!


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


  1. Heat the oven to 375 degrees and put an oven rack in the middle of the oven.
  2. Toss the potatoes with olive oil and parsley. Place in a roasting pan large enough to hold the chicken.
  3. 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.
  4. 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.

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