Herb Roasted Chicken with Potatoes
Main Course
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This herb roasted chicken with potatoes is a comforting and flavorful dish perfect for a family dinner or a festive gathering. I've been making this recipe for years, and it's always a hit! The chicken is incredibly moist and infused with the savory flavors of soy sauce, garlic, and herbs. The potatoes and onions roast alongside the chicken, soaking up all the delicious juices. It's a complete meal in one pan, making cleanup a breeze. Feel free to add other vegetables like carrots or parsnips for extra flavor and nutrients. This recipe is especially great in the autumn when root vegetables are at their peak.
Ingredients (10 ingredients)
-
1.5 pounds baking potatoes
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0.33333333333333 cup soy sauce
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3 tablespoons olive oil
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2 tablespoons red wine vinegar
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2 clove garlic, pressed
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1 teaspoon dried oregano leaves, crumbled
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1 teaspoon dried rosemary, crushed
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0.75 teaspoon pepper
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1 piece large onion, thinly sliced
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4 pounds whole roasting chicken
Preparation (5 steps)
Prepare Potatoes and Onions
Cut 1 ½ pounds of baking potatoes in half lengthwise, then cut each piece crosswise into 1/2-inch-thick slices. Thinly slice 1 large onion.
Prepare Herb Marinade
Add ⅓ cup soy sauce, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 cloves garlic, pressed, 1 teaspoon dried oregano leaves, crumbled, ¾ teaspoon pepper and 1 teaspoon dried rosemary, crushed to the mixing bowl. Mix for 10 Sec./Stufe 3.
Coat Vegetables
Place the sliced potatoes and onions into a large baking pan lined with foil. Drizzle 1 tablespoon of the soy sauce mixture over the vegetables and toss until evenly coated.
Prepare Chicken
Discard giblets and neck from 1 (4 pound) whole roasting chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast-side up, in the center of the pan, moving vegetables aside. Brush chicken, including inside the cavity, thoroughly with the remaining soy sauce mixture.
Roast Chicken and Vegetables
Preheat the oven to 375 degrees F (190 degrees C). Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes, brushing with soy sauce mixture and stirring vegetables every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the oven and let chicken stand for 10 minutes before carving.
Finished cooking? Great! 🎉
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Created by
Emma Lewis
3
Rezepte
0
Kochbücher
Allergens
- Soybeans
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