Tuesday, October 21, 2008

Roasted Chicken and Potatoes


It's been a while since I've made a roasted chicken so I thought it was time to revisit it. Plus I found some cheap chickens this week and had some potatoes that I wanted to use so this recipe seemed perfect. I didn't follow a specific recipe for this or really measure anything. I just seasoned the chicken and added what I thought would taste good.

The skin came out really crispy. It was so good. I'm not usually a skin person because of all the fat and calories but I couldn't stop eating it. The high heat helped make the skin extra crispy. I really liked the potatoes too. They were crispy and flavorful but the carrots I added didn't survive so next time I won't add any or just add it later. This was easy to make and I will definitely make it again with different seasoning combinations.

Roasted Chicken with Potatoes

1 whole chicken
1 lemon, zested and cut in half
olive oil
garlic salt
pepper
6 medium sized potatoes, cut into large chunks. (I cut mine in half then into quarters. I used red and yukon gold potatoes)

Preheat oven to 450 degrees F.

Wash your chicken and remove all the innards. Place on a v-rack in a roasting pan breast side up. Drizzle with olive oil and rub it into the skin of the bird. Sprinkle with garlic salt, fresh ground pepper and lemon zest. Season the bird liberally. You can also squeeze some lemon juice over the bird as well if you'd like. I also seasoned under the skin of the bird on the breast side. I rubbed a little olive oil and garlic salt on the breast. Next time I may try putting some goat cheese and dried herbs under the skin. Tuck the wing tips under the bird so that they won't burn then flip the bird over and repeat with the seasonings. Once done with the lemon halves you can put it into the cavity of the bird. Add the potatoes to the bottom of the roasting pan. Drizzle with olive oil, garlic salt and pepper.


Place into the preheated oven and bake for 30 minutes. Then flip the bird over so the breast is facing up and cook for another 45 minutes or until the juices run clear. I usually check the juices between the thigh and the body of the bird. You will want to check and turn your potatoes periodically to make sure that they are not getting too brown. Don't over cook the potatoes otherwise they will be too dry. I removed the potatoes before my chicken was done. They were crispy on the outside and creamy on the inside.


Enjoy!

3 comments:

Cheryl said...

I am starving, that looks really delishious!

MaryBeth said...

Yum...I could go for some, I am cold and your dinner looks like it would rally warm me up.

Kevin said...

Those potatoes do look nice and crispy and good!