Herb Roasted Chicken with Petite Red Potatoes

October 15, 2019

 

Herb roasted chicken with petite red potatoes is the easiest meal you'll cook this holiday season.  

 

Thyme and rosemary do wonders for this simple dinner that has less than 10 ingredients and everything is made in one pan.

 

Having friends or family over for the holidays?  Hosting a holiday dinner party?  This couldn't be easier to throw together and has such a pretty and festive presentation with the red potatoes and green herbs.

 

 

I always like to use a digital thermometer when I'm cooking whole chickens, or turkeys around Thanksgiving. Then I don't have to constantly open my oven door checking it, it stay in the bird with the door closed and alerts you when it's reach temperature.

 

If you have any leftover chicken (which we always do) I like to use it for another meal, like a household favorite, broccoli chicken cheese pasta.

 

Want to know my secret for the ultimate crispy golden skin when you roast a chicken?  Butter AND olive oil. Butter that bird up on the inside between the skin and the meat, you'll have to separate it at first, prepare to get your hands messy!  But the ultimate crispifying ingredient?  Olive oil.  Rub olive oil ALL over the outside.

 

Ingredients:

1 whole chicken

2 lb petite red potatoes (one package)

fresh thyme

fresh rosemary

1 small onion, quartered

3 tbsp butter, softened

olive oil

salt

pepper

 

Instructions:

  1. Preheat the oven to 425

  2. Clean the chicken and pat dry

  3. Set the chicken in a large pan or baking dish

  4. Combine the softened butter with some chopped up rosemary, thyme, salt and pepper

  5. Rub the butter between the skin and the chicken breast coating everything

  6. Rub any excess over top

  7. Use a basting brush, or your hands, to cover the outside of the chicken

  8. In a separate bowl toss the red potatoes with olive oil, chopped rosemary, chopped thyme, salt and pepper

  9. Add the potatoes to the pan, around the chicken

  10. In that same bowl add a few sprigs of thyme, rosemary, and the onion, toss it all around (add more olive oil if needed) and stuff this into the chicken cavity

  11. Roast in the oven until the chicken has an internal temperature of 165 (if the top starts to get too dark before all the meat has come to temperature, just place tin foil over top)

  12. Serve!

enjoy -- tara

 

 

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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!

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