Roast Chicken and Potatoes with Rosemary

1 Reviews
100% would make this recipe again

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).

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Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
460 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

1/4 cup Garlic-Infused Oil 65 mL
1 chicken, whole, trimmed of excess skin and fat 1.4 kg
7 sprigs rosemary, fresh 35 g
1 pinch salt [optional] 0.2 g
4 potatoes, Idaho, Russet, or Yukon Gold, cut into quarters lengthwise 800 g
ground pepper to taste [optional]

Method

  1. Preheat the oven to 230ºC/450ºF. Pour one tablespoon of the garlic-infused 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 2 tablespoon of the garlic-infused oil. Put into the bird 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 garlic-infused oil. Add the remaining rosemary leaves stripped from the stem, whole to the bowl. 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.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

460

Fat

20 g

30 %

Saturated 4 g
+ Trans 0 g

20 %

Cholesterol

100 mg

Sodium

120 mg

5 %

Carbohydrate

33 g

11 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

29 g

Protein

37 g

Vitamin A

4 %

Vitamin C

26 %

Calcium

5 %

Iron

26 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B6, Zinc
Good source of  :
Fibre, Folacin, Manganese, Vitamin B12, Vitamin B2, Vitamin E
Source of  :
Calcium, Copper, Vitamin B1, Vitamin C, Vitamin D, Vitamin K
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 0
Meat and Alternatives 4
Fats 2

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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