Oven Roasted Chicken With New Potatoes
Easy to prepare, and the chicken comes out succulent. A delicious weekend meal.
Ingredients
| 2 | tablespoons |
herbs
fresh and chopped, such as oregano, sage or rosemary |
* |
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
olive oil
|
|
| 3 ½ | pounds |
chicken
roasting, about 1 whole chicken |
|
| 2 | pounds |
red skinned potatoes
small, unpeeled, halved |
Directions
Heat oven to 450℉ (230℃) F.
In small bowl, mix herbs, salt, pepper and oil.
Place chicken, breast side down, in shallow roasting pan.
Arrange potatoes around chicken in pan.
Drizzle half of oil mixture over potatoes; stir to mix.
Bake 20 minutes.
Remove pan from oven.
Spoon some of the remaining oil mixture over chicken and potatoes; stir potatoes.
Turn breast side up.
Return to oven; bake 10 minutes longer.
Remove pan from oven.
Reduce oven temperature to 325℉ (160℃) F.
Drizzle remaining oil mixture over chicken and potatoes; stir potatoes.
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Return to oven; bake 40 to 50 minutes longer or until thermometer reads 180 and legs move easily when lifted or twisted and potatoes are tender.
