Roast chicken with potatoes
A delicious oven dish: this recipe for whole roast chicken with potatoes from the oven. An easy recipe. The spices and added bacon gives it a lot of flavors.
Ingredients
- 1 Whole chicken about 2 ½ lb. (1200 grams)
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter unsalted
- 3 tablespoons olive oil extra vierge
- 1 lemon biological
- 5 twigs dried thyme
- 5 twigs oregano
- 1 bulb garlic
- 2 sprigs rosemary
- 1000 grams potatoes Roseval is delicious for this recipe
- 10 slices bacon
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix 2 tablespoons olive oil with the butter, salt, and pepper.
- Rub the chicken inside out with the mixture and put it back in the refrigerator.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Wash the potatoes and slice them in half and afterward quarter each half.
- Heat salted water and when boiling add the potatoes, lemon, and garlic.
- Bring back to a boil and cook for 10 minutes.
- Pour the water out, get the lemon and garlic out, and dry the potatoes on low heat for half a minute.
- With a knife punch the lemon and put it in the back of the chicken.
- Add the garlic and the thyme and oregano.
- Lay the chicken in the oven dish and put it in the oven for 45 minutes.
- Get the chicken from the oven and put it on a plate.
- Take the potato wedges and lay in the chicken fat in the oven dish.
- Get the needles of the rosemary sprigs and mix with the potatoes.
- Make a hole in the middle and put the chicken back. Take bacon slices and package the chicken with the bacon. Cover it well. Put everything back in the oven for 45 minutes.
- Check if the chicken is done with the thermometer and get it out of the oven. Therefore stick the thermometer in the thickest part of the chicken and measure. It should be at least 175 degrees Fahrenheit (80 degrees Celsius) for a chicken to be done.
- Take the lemon, garlic, thyme, and oregano from the inside of the chicken.
- Mix the garlic with a drip of lemon juice and a tablespoon of olive oil.
- Take the bacon of the chicken and crumble it above the potatoes.
- Smear the chicken with the garlic mixture and cover the chicken with foil so the chicken can rest and flavor can develop.
- Serve! This dish is great when accompanied with carrots or green beans!
NOTES
- A hot lemon is put in the cavity of the chicken, so it will create steam and will also cook the chicken from the inside.
- If you don't have a meat thermometer, grab a thick needle and stick it deep in the thickest part of the chicken. Then press on the chicken flesh so moisture will come out of the needle opening. If that liquid is clear, then the chicken is done.
- Fresh herbs are best, so use them when you can lay your hand on them. But otherwise, you can use dried herbs instead (1 teaspoon of each).
- You can substitute the potato with sweet potato. A real recommendation.
Nutrition
Calories: 987kcal | Carbohydrates: 48g | Protein: 48g | Fat: 67g | Saturated Fat: 21g | Cholesterol: 194mg | Sodium: 1145mg | Fiber: 7g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 69mg | Iron: 5mg
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