Easy Oven-Baked Chicken with Potatoes
This oven chicken with roasted vegetables and potatoes may look impressive, but it is easy to make. Everything is done in one oven dish, which saves washing up!The herb butter makes the chicken wonderfully juicy, and the juices of the chicken make the vegetables and potatoes nice and crispy. This dish is ideal for a cozy meal with family or friends. It is simple, quick, and full of flavor!
Ingredients
- 1 Whole chicken
- salt and pepper
- 4 carrots diced
- 1 onion finely chopped
- 2 pounds baby yellow potatoes
- 1 cup cherry tomatoes
- 10 cloves garlic whole
- 2 tablespoons olive oil
- 4 tablespoons butter at room temperature
- 1 lemon
- 2 sprigs rosemary finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat your oven to 440 °F. Pat the chicken dry with kitchen paper, and sprinkle the inside and outside generously with salt and pepper.1 Whole chicken, salt and pepper
- Place the carrots, onion, baby potatoes, cherry tomatoes, and garlic cloves in a large oven dish. Sprinkle the vegetables with olive oil, season with salt and pepper, and mix everything well.4 carrots, 1 onion, 2 pounds baby yellow potatoes, 1 cup cherry tomatoes, 10 cloves garlic, 2 tablespoons olive oil
- Grate the lemon zest and mix this in a bowl with the butter and finely chopped rosemary.4 tablespoons butter, 1 lemon, 2 sprigs rosemary
- Halve the lemon and place both halves in the cavity of the chicken. Carefully loosen the chicken's skin with your fingers and spread some herb butter under the skin.
- Melt the rest of the butter and spread it well over the outside of the chicken.
- Place the chicken on top of the vegetables in the oven dish. Cover the dish with aluminum foil and roast the chicken for 45 minutes at 440 °F.
- After 45 minutes, remove the foil and bake the chicken for another 45 minutes without the foil until golden brown. Check whether the chicken is done by inserting a meat thermometer into the thickest part of the chicken. If the thermometer reads 167 °F, the chicken is done.
- Remove the chicken from the oven and let it rest for 10 minutes before cutting it. This will keep the juices in the meat.
- Serve the chicken with the roasted vegetables and potatoes. Enjoy!
NOTES
1. Core temperature: The perfect temperature for a cooked chicken is 75 °C. Use a meat thermometer and pierce the thickest part of the chicken, but not against the bone because that can indicate an incorrect temperature.
2. Lemon: The lemon in the cavity of the chicken creates steam during baking. This also makes the chicken nice and juicy on the inside.
3. Storage
Allow the chicken to cool quickly before storing it. Leftover meat is delicious in nasi goreng, a stir-fry with potatoes, chicken soup, or bami.
Allow the chicken to cool quickly before storing it. Leftover meat is delicious in nasi goreng, a stir-fry with potatoes, chicken soup, or bami.
- Refrigerator: Remove the meat from the bones and store it in a sealed container in the fridge for up to 2 days.
- Freezer: Remove the meat from the bones and store it in an airtight container in the freezer for up to 2 months.
- Bones: Make delicious stock for chicken soup! For example, use this recipe for slow-cooker chicken stock.
Nutrition
Calories: 811kcal | Carbohydrates: 55g | Protein: 42g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 288mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11010IU | Vitamin C: 79mg | Iron: 4mg
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