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Roast Chicken with Red Potatoes!

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 1 5-6 pound Roasting Chicken
  • 1 Lemon halved
  • 1 large bunch fresh Thyme plus 20 sprigs
  • 1 head Garlic cut in half crosswise
  • 1 large Yellow Onion thickly sliced
  • 2 large Carrots cut into chunks
  • 3 medium Red Potatoes cut in quarters or smaller
  • 2 tablespoons Butter melted
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil

Instructions

  1. Preheat oven to 425 degrees
  2. Remove chicken giblets
  3. Rinse chicken inside and out, pat dry with paper towel
  4. Salt, pepper the inside of the chicken
  5. Stuff the chicken with lemon, thyme, garlic
  6. Brush outside of chicken with melted butter, sprinkle with salt and pepper
  7. Tie the legs together with kitchen string
  8. Place onions, potatoes, carrots, 20 sprigs of Thyme, salt, pepper and olive oil in pan around the chicken
  9. Roast chicken for 1 1/2 hours or until juices run clear when you cut the leg
  10. Remove chicken and veggies and cover with aluminum foil for 20 minutes
  11. Serve hot

Recipe Notes

This recipe was adapted from The Barefoot Contessa Cookbook. In the original recipe, Ina Garten uses fennel instead of potatoes.