Paul Frost
@paulf
Herb-Roasted Chicken with Potatoes
This Herb-Roasted Chicken with Potatoes is a delightful and hearty dish, perfect for family dinners. The chicken is marinated in a flavorful soy sauce mixture, roasted to perfection, and served alongside tender, roasted potatoes and onions. It's a comforting meal that brings everyone together around the table.
Details
- Cuisine:american
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time30 min.
- Cook time1 min.
- Total time31 min.
- Servings6
Ingredients
- 1 1/2 pounds
- 1/3 cup
- 3 tablespoons
- 2 tablespoons
- 2 cloves, pressed
- 1 teaspoon, crumbled
- 1 teaspoon, crushed
- 3/4 teaspoon
- 1, thinly sliced
- 1 (4 pound)
Cooking Instructions
Follow our step-by-step guide on how to make Herb-Roasted Chicken with Potatoes.
Step 1
Start by preheating your oven to a cozy 375°F (190°C).
Step 2
To make cleanup a breeze later on, line a large baking pan with aluminum foil.
Step 3
Next, take your baking potatoes and cut them in half lengthwise, then slice each half into 1/2-inch thick pieces.
Step 4
In a small bowl, mix together soy sauce, olive oil, red wine vinegar, pressed garlic, oregano, rosemary, and a sprinkle of pepper to create a flavorful marinade that will elevate your dish.
Step 5
Now, place the sliced potatoes and thinly sliced onion into the prepared baking pan.
Step 6
Drizzle about a tablespoon of that delicious marinade over the veggies and give them a gentle toss to ensure they’re evenly coated.
Step 7
Now it’s time to prepare the star of the show: the chicken! Remove the giblets and neck from the cavity, rinse the chicken under cold water, and pat it dry with paper towels.
Step 8
Position the chicken, breast-side up, right in the center of the pan, making a little room for the veggies.
Step 9
Generously brush the chicken with the marinade, making sure to coat the inside of the cavity for maximum flavor.
Step 10
Pop the pan into your preheated oven and let it roast for about 1 hour and 15 minutes.
Step 11
You’ll want to keep an eye on it; every 30 minutes, baste the chicken with the marinade and give the vegetables a stir to ensure they cook evenly.
Step 12
To check if your chicken is perfectly done, insert an instant-read thermometer into the thickest part of the thigh—it should read at least 165°F (74°C).
Step 13
Once it’s reached that golden temperature, take the chicken out of the oven and let it rest for about 10 minutes before carving.
Step 14
This resting time allows the juices to redistribute, making every bite tender and juicy.
Step 15
Enjoy your delicious roasted chicken and veggies, a meal that’s sure to impress!.