Roasted chicken & potatoes

171 min · Easy · Serves 4

831 kcal per serving · 50g protein

A whole chicken roasted over garlic-rosemary potatoes that soak up every drip. The one-pan Sunday classic.

Ingredients

• Whole chicken × 1
• Potatoes (baking) × 8
• 8 cloves Garlic
• 4 sprig Rosemary (fresh)
• 8 tbsp Olive oil
• 800 ml Chicken stock
• 4 g Black pepper
• 8 g Fresh thyme
• 60 g Butter
• 400 ml Water
• 8 g Salt

Method

1. Preheat & Prep

   

   Preheat the oven to 200°C. Crush the garlic using the side of a large knife and set aside.

2. Oil the dish

   

   Add a drizzle of olive oil to the bottom of your baking dish.

3. Wash the potatoes

   

   Wash the potatoes (no need to peel them!).

4. Place the chicken

   

   Place the chicken, potatoes and garlic in the dish.

5. Season Chicken

   

   Add a few dabs of butter on the chicken and a drizzle of olive oil. Optional: Add fresh thyme or rosemary.

6. First Bake

   

   Generously season with salt & pepper. Bake for 15 minutes at 200°C.

7. Stock Prep

   

   Warm the chicken stock together with the water in a small pan. Set aside.

8. 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.

9. Baste

   

   From time to time, pour the pan juices over the chicken using a spoon and stir the potatoes.

10. Serve

    

    Remove the chicken from the oven and cut into pieces. Serve with the potatoes and enjoy!