BEST ROASTED CHICKEN AND POTATOES RECIPE RECIPES

ROASTED HERB CHICKEN AND POTATOES RECIPE | ALLRECIPES

Roasted Herb Chicken and Potatoes Recipe | Allrecipes image

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6 to 7 servings

Number Of Ingredients 10

Ingredients

1?½ pounds baking potatoes
1 large onion, thinly sliced
? cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Steps:

Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES ...

Heavenly Home-Style Roasted Whole Chicken and Potatoes ... image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Steps:

Pre-heat oven to 400.
Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
Spread 1 tbs butter on the bottom of shallow roasting pan.
Place whole chicken in roasting pan, breast side up.
Sprinkle liberally with salt.
Spread remaining butter all over chicken.
Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
Add potatoes to pan, surrounding the chicken.
Spinkle potatoes with salt, pepper, and small amount of rosemary.
Drizzle potatoes with olive oil.
Place pan in oven and bake chicken and potatoes for 20 minutes.
Remove from oven.
Toss potatoes to turn.
Add 1 cup water to the pan.
Add chopped carrots and onion to pan.
Sprinkle minced garlic over veggies and chicken.
Drizzle carrots and onion with olive oil.
Place pan back in oven.
Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
Remove from oven, allowing chicken to cool.
Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, FatContent 65, SaturatedFatContent 22.6, CholesterolContent 274.4, SodiumContent 402.8, CarbohydrateContent 29.9, FiberContent 5, SugarContent 6.5, ProteinContent 60.8

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13. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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