The roast chicken with potatoes is more than a recipe: it is the unmistakable aroma of Sundays in Italy, an evergreen classic that pleases both adults and children. The contrast between the golden and crispy crust and the tender, juicy meat is the secret to its success, and today I will guide you through each step to replicate it.
In this recipe of mine, I will reveal the tricks to achieving not only a perfectly cooked chicken, but also golden, non-burnt potatoes. It’s a simple dish that encompasses all the richness of my homemade cooking.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs Chicken (in pieces)
- 28.2 oz potatoes
- 4 tbsps extra virgin olive oil
- 2 cloves Garlic
- 2 sprigs rosemary
- 0.7 oz butter (3 or 4 small knobs)
- to taste Salt
- to taste Pepper
Tools
- 1 Baking tray
- 2 Bowls
- 1 Knife
- 1 Cutting board
Preparation
Wash, peel, and cut the potatoes into large chunks (about 2 inches). The potatoes need to be large to withstand the long cooking time.
Place the potatoes in a bowl and season them with oil, salt, pepper, garlic, and chopped rosemary leaves. Mix well.Place the cleaned chicken pieces (leaving the skin on) in a second bowl.
Massage the chicken with the remaining oil, salt, pepper, and rosemary (and other herbs if desired). The massage helps the seasoning penetrate the skin, promoting an optimal crust.Arrange the chicken in the center of the baking tray and the potatoes all around, trying not to overlap them.
Add the knobs of butter on top of the chicken and potatoes.
Cook at high temperature for the crust: Bake at 392°F for the first 15 minutes. This thermal shock will immediately brown and crisp the skin.
Cook at moderate temperature: Lower the temperature to 356°F and continue to cook for about 1 hour and 15 minutes. Remember to turn the potatoes halfway through cooking.
The chicken is cooked when, piercing the thickest part (thigh) with a fork, the juices that come out are clear and not pink.
If the chicken turns golden before it is cooked inside, cover the tray with aluminum foil and continue cooking.
Serve immediately and enjoy the contrast between the crispy skin and the very tender meat.
Tips, Tricks, and Variations
The trick for the potatoes: If you’re using a free-range chicken that requires longer cooking (up to 1 and a half hours), cut the potatoes into large chunks. If you’re using a supermarket chicken, which cooks faster, you can cut the potatoes into smaller pieces.
Super crispy skin: I recommend patting the chicken skin dry with a paper towel before seasoning it. You can also add a pinch of baking soda to the potato seasoning for exceptional crunch.
FAQ – Roast Chicken with Potatoes
How do I avoid the chicken being dry?
The key is to not overcook it and to use butter/oil to keep the meat moist. If you have a kitchen thermometer, make sure the internal temperature of the thigh reaches 165-167°F.
Why do the potatoes burn or become too mushy?
Potatoes burn if they are too small or cooked in a layer that is too thin. They become mushy if they are too close to the chicken and absorb too much steam. Make sure to arrange them in a single, spaced layer.
Is roast chicken suitable for a balanced diet?
Yes. It is considered a great balanced one-dish meal as it provides high-quality proteins (chicken), complex carbohydrates (potatoes), and healthy fats (EVOO).
Bring a classic to the table that never gets old! Try this cooking strategy and let me know if your roast chicken with potatoes has never been so simple and delicious. What’s your favorite herb to add?
