Roast Chicken and Potatoes with Rosemary

Roast Chicken and Potatoes with Rosemary

One of the simplest of the world's great recipes. There are 2 keys to success: One, pay attention to technique; it will improve the result. Two, start with a good chicken (free range or organic).

4 servings
Preparation 15 min
Cooking 1 h 30 min

Standing 5 min

450 calories per serving 


Ingredients

2 tbsp olive oil   30 mL
1 chicken, whole, trimmed of excess skin and fat   1.4 kg
2 tbsp butter, unsalted   28 g
7 cloves garlic    
7 sprigs rosemary, fresh   35 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
4 potatoes, Idaho, Russet, or Yukon Gold , cut into quarters lengthwise   800 g

Method

  1. Preheat the oven to 230ºC/450ºF. Pour one tablespoon of oil on a large oven-proof dish or baking sheet.
  2. Flatten the chicken by pressing down on the breast, then break the joints between the body and the legs to flatten the legs as well. Rub the chicken with the butter. Slice 3 cloves of garlic into thin strips then put some into the bird cavity and tuck the rest under the skin. Do the same with 3 rosemary sprigs. Season generously with salt and pepper, then place the chicken on the sheet, breast side down.
  3. Cook 15 min in the middle of the oven, then lower the temperature to 190ºC/375ºF and cook an additional 30-35 min.
  4. Meanwhile, peel the potatoes, wash them and pat them dry. Cut each potato into quarters lengthwise, then put them into a bowl. Pour in the remaining oil. Press the remaining garlic cloves then add them to the bowl. Add the remaining rosemary leaves stripped from the stem, whole. Season with salt and pepper then mix well. Take the sheet with the chicken out of the oven, turn the chicken breast side up, then arrange the potatoes all around it.
  5. Cook an additional 40-45 min, until the potatoes and chicken are golden-coloured and fully cooked. to prevent excessive sticking, loosen the potatoes from the sheet once or twice during cooking, without turning them over. For a nicely coloured and crisp skin, turn on the top broiler for the last 2 min.
  6. Let stand 3-5 min before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)

Amount

% DV*

* DV = Daily Value

Calories

450

Fat

18 g

28 %

Saturated 6 g
+ Trans 0.2 g

30 %

Cholesterol

110 mg

Sodium

120 mg

5 %

Carbohydrate

35 g

12 %

Fibre

4 g

17 %

Sugars

2 g

Protein

38 g

Vitamin A

8 %

Vitamin C

30 %

Calcium

6 %

Iron

25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Vitamin A, Vitamin B1, Vitamin C, Vitamin D, Vitamin K
Good source of :
Fibre, Manganese, Vitamin B12, Vitamin B2, Vitamin E
Excellent source of :
Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B6, Zinc
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Poultry | Main courses/Entrées | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | High Fibre | High Iron | Low Saturated Fat | Low Sodium | Bake | Roast

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