Oven-Roasted Chicken with Rosemary Potatoes

Name: Oven-Roasted Chicken with Rosemary Potatoes
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 Portionen
Ingredients: 1.8 kg whole chicken; 1 tbsp avocado oil; 1 tbsp olive oil; salt; freshly ground black pepper; cooking twine; 4.5 cups peeled, sliced potatoes, about 1/8 inch thick; 1 tbsp olive oil; 1 tsp minced fresh rosemary; rosemary sprigs for garnish (optional)

Main Course

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This oven-roasted chicken with rosemary potatoes is a comforting and flavorful dish perfect for a family dinner or a special occasion. The chicken is seasoned simply with salt and pepper, then roasted to golden perfection alongside tender, rosemary-infused potatoes. I've been making this recipe for years, and it's always a hit! The combination of crispy chicken skin and savory potatoes is simply irresistible. It's a hearty and satisfying meal that's sure to please everyone at the table. Feel free to add other vegetables like carrots or onions to the skillet for even more flavor.

Ingredients (10 ingredients)

1.8 kg whole chicken
1 tbsp avocado oil
1 tbsp olive oil
salt
freshly ground black pepper
cooking twine
4.5 cups peeled, sliced potatoes, about 1/8 inch thick
1 tbsp olive oil
1 tsp minced fresh rosemary
rosemary sprigs for garnish (optional)

Preparation (10 steps)

Prepare the Oven and Skillet

Place a 10-inch cast iron skillet on the center rack of a cold oven. Preheat the oven and skillet to 220°C.

Prepare the Chicken

Remove any giblets from the 1.8 kg whole chicken, and discard or reserve for stock. Season the inside of the chicken with salt and pepper. Fold the tips of the wings under the neck area of the chicken, and tie the legs together with cooking twine.

Prepare the Oil Mixture

Combine 1 tbsp avocado oil and 1 tbsp olive oil in a small bowl and brush the outside of the chicken with the combined oils. Reserve any unused oil. Season the outside of the chicken with salt and pepper.

Prepare the Skillet

Carefully place the hot skillet on a heat-safe surface (e.g. your stove) and brush the inside of the skillet with the remaining reserved oils.

Roast Chicken Side 1

Place the chicken on its side in the skillet, with the leg quarter coming in contact with the hot skilled. Return the skillet to the oven and roast for 25 to 30 minutes.

Prepare the Potatoes

Combine 4 ½ cups peeled, sliced potatoes, 1 tbsp olive oil, 1 tsp minced fresh rosemary, salt, and pepper in a bowl and mix well.

Roast Chicken Side 2 with Potatoes

After the chicken has roasted on one side, place hot skillet on a cutting board, turn the chicken to the other side, and add potato mixture to half of the skillet. Roast for 25 to 30 minutes.

Final Roast

Carefully pull skillet out of the oven and return to the cutting board. Lift chicken slightly and spread the potatoes over the whole skillet. Place chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juiced run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 74 degrees C.