Roast Chicken and Potatoes with Rosemary

31 Reviews
96% would make this recipe again

One of the simplest of the world's great recipes. There are 2 keys to success: One, pay attention to technique; it will improve the result. Two, start with a good chicken (free range or organic).

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Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
450 calories/serving

Ingredients

2 tbsp olive oil 30 mL
1 chicken, whole, trimmed of excess skin and fat 1.4 kg
2 tbsp butter, unsalted 28 g
7 cloves garlic
7 sprigs rosemary, fresh 35 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 potatoes, Idaho, Russet, or Yukon Gold, cut into quarters lengthwise 800 g

Method

  1. Preheat the oven to 230ºC/450ºF. Pour one tablespoon of oil on a large oven-proof dish or baking sheet.
  2. Flatten the chicken by pressing down on the breast, then break the joints between the body and the legs to flatten the legs as well. Rub the chicken with the butter. Slice 3 cloves of garlic into thin strips then put some into the bird cavity and tuck the rest under the skin. Do the same with 3 rosemary sprigs. Season generously with salt and pepper, then place the chicken on the sheet, breast side down.
  3. Cook 15 min in the middle of the oven, then lower the temperature to 190ºC/375ºF and cook an additional 30-35 min.
  4. Meanwhile, peel the potatoes, wash them and pat them dry. Cut each potato into quarters lengthwise, then put them into a bowl. Pour in the remaining oil. Press the remaining garlic cloves then add them to the bowl. Add the remaining rosemary leaves stripped from the stem, whole. Season with salt and pepper then mix well. Take the sheet with the chicken out of the oven, turn the chicken breast side up, then arrange the potatoes all around it.
  5. Cook an additional 40-45 min, until the potatoes and chicken are golden-coloured and fully cooked. to prevent excessive sticking, loosen the potatoes from the sheet once or twice during cooking, without turning them over. For a nicely coloured and crisp skin, turn on the top broiler for the last 2 min.
  6. Let stand 3-5 min before serving.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

450

Fat

18 g

28 %

Saturated 5.7 g
+ Trans 0.2 g

30 %

Cholesterol

110 mg

Sodium

120 mg

5 %

Carbohydrate

35 g

12 %

Fibre

4 g

17 %

Sugars

2 g

Net Carbs

31 g

Protein

38 g

Vitamin A

7 %

Vitamin C

29 %

Calcium

6 %

Iron

27 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives 4
Fats 1 ½
More info
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Reviews

31 Reviews (31 with rating only) 96% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | High Iron | Bake | Roast

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