Roasted chicken & potatoes
1075 kcal per serving · 56g protein
A whole chicken roasted over garlic-rosemary potatoes that soak up every drip. The one-pan Sunday classic.
Open in Mixit →Ingredients
- Whole chicken × 1
- Potatoes (baking) × 8
- 8 cloves Garlic
- 4 sprigs Rosemary (fresh)
- 8 tbsp Olive oil
- 250 ml Chicken stock
- 4 g Black pepper
- 8 g Fresh thyme
- 60 g Butter
- 100 ml Water
- 8 g Salt
Method
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Preheat & Prep
Preheat the oven to 200°C. Crush the garlic using the side of a large knife and set aside.
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Oil the dish
Drizzle a quarter of the olive oil over the bottom of your baking dish.
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Wash and cut the potatoes
Wash the potatoes (no need to peel them!) and cut them into large chunks, about 4 cm.
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Place the chicken
Toss the potatoes and garlic in the dish with half the olive oil and the rosemary sprigs, then sit the chicken on top.
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Season Chicken
Dot the butter over the chicken, drizzle with the rest of the olive oil and scatter the thyme on top.
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First Bake
Generously season with salt & pepper. Bake for 15 minutes at 200°C.
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Stock Prep
Warm the chicken stock together with the water in a small pan. Set aside.
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Main Bake
After 15 minutes, remove the dish from the oven and pour in the warm stock. Lower the temperature to 180°C and roast for about 30 minutes per 500g of chicken — around 1 hour and 15 minutes for a whole chicken.
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Baste
From time to time, pour the pan juices over the chicken using a spoon and stir the potatoes.
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Serve
Remove the chicken from the oven and cut into pieces. Serve with the potatoes and enjoy!
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