Roast Chicken with New Potatoes

Roast Chicken with Potatoes is a classic and comforting dish that brings together the tender and juicy flavors of a whole roasted chicken with the satisfying earthiness of perfectly cooked potatoes. This recipe ensures a deliciously browned and succulent bird with golden-brown potatoes that are full of flavor. The key to achieving a well-balanced and mouthwatering result is to choose the right size of vegetables and use a large enough skillet or roasting pan for even cooking.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 6 tablespoons extra virgin olive oil or butter
• 1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano, or sage leaves, or a combination, plus more for garnish
• Salt and freshly ground black pepper
• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 1 1/2 to 2 pounds red or white waxy potatoes, the smaller the better, or larger potatoes cut into 1/2- to 1-inch chunks

INSTRUCTIONS:

1. Begin by preheating your oven to 450°F.
2. In a bowl, mix together the extra virgin olive oil (or butter), chopped fresh herbs (such as thyme, rosemary, marjoram, oregano, or sage), and season with salt and freshly ground black pepper.
3. Place the whole chicken in a roasting pan, breast side up. If you prefer, you can also use a roasting rack for better air circulation.
4. Toss half of the herb mixture with the potatoes, ensuring they are evenly coated. Scatter the potatoes around the chicken in the roasting pan.
5.  Place the roasting pan with the chicken and potatoes in the preheated oven. After approximately 20 minutes of roasting, spoon some of the herb mixture over the chicken and potatoes. Gently shake the pan to ensure the potatoes cook evenly.
6. After another 10 minutes, baste the chicken with the remaining herb mixture. By this point, the chicken breast should be starting to brown. Lower the oven temperature to 325°F and continue roasting.
7. Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh reads 155–165°F. The total roasting time will be approximately 50 to 70 minutes.
8. Once the chicken is done, check the potatoes for doneness. If they need a bit more time, increase the oven temperature to 425°F and continue roasting while you rest and carve the chicken. The potatoes will finish cooking in no time.
9. Garnish the roasted chicken with fresh herbs and serve it hot or warm, surrounded by the flavorful and tender roasted potatoes.

VARIATION:

• Roast Chicken with Root or Other Winter Vegetables: For a delightful variation, replace all or some of the potatoes with 2 pounds of various root or winter vegetables, such as carrots, celery, celery root, parsnips, turnips, kohlrabi, white or sweet potatoes, winter squash, garlic, shallots, onions, etc. Peel the vegetables and chop them into pieces no larger than 1 inch in diameter, ensuring they cook evenly with the chicken.

Roast Chicken with Potatoes is a heartwarming and satisfying dish that brings warmth and comfort to any dining table. The tender chicken and flavorful potatoes make it an ideal choice for a delightful family dinner or a gathering with friends. Enjoy the wonderful aroma and flavors of this classic roast, and savor the simple pleasures of a deliciously roasted meal.