Whole Roasted Chicken with Potatoes

Sideview of a whole roasted chicken surrounded by potatoes - Hostess At Heart

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Whole Roasted Chicken with Potatoes

Nothing compares to a whole roasted chicken with potatoes when you want an easy one-pot meal that's a comforting delicious home-cooked meal.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Author Julie Menghini

Ingredients

Chicken

1 whole chicken clean, empty cavity, and pat dry
1 onion cut into quarters
2 sprigs of fresh Rosemary divided
3 cloves garlic peeled, not minced

Seasoned Butter

½ cup salted butter room temperature is easier to mix and make into a paste
2 cloves garlic minced
1 tsp Italian seasoning
1 tsp salt
1 tsp paprika
1 tsp garlic powder
½ tsp lemon pepper
1 sprig of Rosemary chopped

Potatoes

1 ½ lbs golden potatoes cleaned and cut into bite-size (I prefer them to the red potatoes for this recipe as they bring more of a butter flavor)
1 onion cut into quarters
⅓ cup chicken broth

Instructions

Chicken

Preheat the oven to 400 °F.
Make sure the cavity of the chicken is empty.
Loosen the skin and pat dry with a paper towel. Set aside.

Seasoned Butter

In a mixing bowl, add the butter, minced garlic, Italian seasoning, salt, paprika, garlic powder, lemon pepper, and chopped fresh rosemary.
Mix until all ingredients are blended and you have a seasoned butter. It will look like peanut butter consistency.
Seasoned the chicken. We tried a few different ways and this is the technique that makes the chicken the most flavorful.
Use your fingers or a small spoon and place the seasoned butter under the skin of the chicken. Cover the whole chicken under the skin as much as you can.
NOTE: If you have any left, we put some on top of the breast. It will cook fast and look charred. If you like little burnt ends you can do this if not, put all the butter under the skin. They will be little flavor bombs. But you have to keep an eye out when in the oven. When the chicken was baked to the right temperature, I simply removed the little pieces and placed them in a bowl. My crew who like burnt ends, loved these little flavor bombs.
Once the chicken is seasoned. Fill the cavity with a quartered onion, garlic, and Rosemary sprig.
Use kitchen twine to thigh the chicken wings and legs. Make sure to pull the chicken wings under so the tips don’t burn.
Place the chicken in a 9 x 13 baking dish.
Add the cut potato pieces and quartered onions on the side.
Pour the chicken broth over the potatoes.
Bake in the preheated oven for 1 hour 30 minutes to 1 hour 40 minutes.
The chicken will be cooked when the internal temperature indicates 165 °F and the potatoes are soft when piercing them with a fork.
Let the chicken rest for 5 minutes. Carve and serve.

Notes

BAKER’S NOTES:
- INGREDIENTS SUBSTITUTION
o Other techniques for seasoning the chicken.
▪ We melted the butter and added the seasoning. Then brush the mixture on top of the skin. I had to be extra attentive when roasted so it didn’t burn. The chicken looked great, however, the flavor of the chicken wasn’t nearly as flavorful as with the butter in a paste under the skin.
▪ We also tried substituting the butter with oil and brushed it on top of the skin. Same result. the chicken was cooked to the temperature but the flavor did not penetrate the chicken.
▪ We also made one with butter under the skin and brushed the whole chicken with oil. The flavor was the same as described in the directions. So we concluded it wasn’t necessary to add this step.
- SKILLS
o Side dish: Serve with a fresh green salad or vegetable salad.
o Use leftovers: The leftovers are excellent if used in a wrap, salad, or a quesadilla.
o Storage: Once cooled, store in the refrigerator for up to 3 days.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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