Roast Chicken and Vegetables
(from kylerhea’s recipe box)
Source: NYT
Cook time: 60 minutesServes 4 people
Ingredients
- 6 Tbs extra virgin olive oil or softened butter
- 1 Tbs chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination
- Salt and ground pepper to taste
- 1 whole chicken, 3 to 4 lbs, trimmed of excess fat
- 1 1/2 tp 2 lbs small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into 1/2 to 1 inch chunks, or other vegetables
- Chopped parsely leaves for garnish
Directions
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Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chcicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
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After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
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Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken restand carving it. Serve, garnished with parsley, with potatoes scattered around it.