A recipe from Gemo
Roast Chicken with Potatoes
A practical one-pan family roast with a whole chicken, golden potatoes, garlic, lemon, and herbs cooked together until the skin is browned and the potatoes are rich with pan juices.
Method
- 01
Heat the oven to 200 C. Pat the chicken very dry inside and out. In a small bowl, mix the softened butter with 1 tablespoon oil, lemon juice, paprika, oregano, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
- 02
Rub the seasoned butter over the chicken, working a little under the breast skin if it lifts easily. Put a few garlic cloves, the lemon wedges, and one rosemary sprig inside the cavity, then tie the legs together if you have kitchen string.
- 03
Toss the potatoes, onion wedges, remaining garlic cloves, remaining rosemary, 1 tablespoon oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the water in a large roasting pan. Spread the potatoes in an even layer and place the chicken breast-side up in the center.
- 04
Roast at 200 C for 45 minutes, then turn the potatoes and spoon some pan juices over them without pouring liquid over the chicken skin. Continue roasting until the skin is deeply browned, the thigh juices run clear, and the thickest part of the chicken reaches 74 C.
⏱ 80 min
- 05
Transfer the chicken to a board and rest it for 10-15 minutes. If the potatoes are not tender or browned enough, return the pan to the 200 C oven while the chicken rests.
⏱ 15 min
- 06
Carve the chicken and serve it from the roasting pan or a large platter with the potatoes, soft garlic, onions, and spoonfuls of the lemony pan juices.
Nutrition
