Whole roasted chicken with potatoes.
Delicious, tasty, and also beautiful to look at with its golden crust, it presents excellently on our tables, and will appeal to both adults and children.
In my meat roasts, I usually use butter to make them tasty and crispy, along with my herbs, (see recipe), and sometimes I add citrus fruits, as in this case.
This roasted chicken was a success, because of its crispiness on the outside, and at the same time its tenderness inside.
I used a chicken weighing around 4 lbs.
To make it more indulgent, I added some new Silane potatoes.
No need to say, it’s delicious.
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- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 488.85 (Kcal)
- Carbohydrates 4.63 (g) of which sugars 2.14 (g)
- Proteins 38.88 (g)
- Fat 35.23 (g) of which saturated 16.15 (g)of which unsaturated 18.84 (g)
- Fibers 0.81 (g)
- Sodium 509.62 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go grocery shopping
- 4 lbs whole chicken (whole)
- 1.1 lbs golden onions
- 2 lemons
- 2 blonde oranges
- 2 sprigs rosemary
- 5.3 oz butter
- 2 tsps salt
- 1 tsp pepper
- as needed roast seasoning
- 2 cloves garlic
- 2 cups chicken broth
Whole roasted chicken with potatoes
Tools
What we need to make the
- Baking dish (rectangular 12×13 inches)
- Cutting board
- Knife
- Parchment paper
- Aluminum foil
- Kitchen twine
- Thermometer recommended
Preparation
First, preheat the oven to 375°F fan or 400°F static.
Now prepare the butter cream:
In a bowl, mix softened butter, chopped rosemary, zest of 2 lemons, minced garlic, and herbs, I make them like this, click here.
Prepare the chicken: Rub the herb butter under the skin and all over the chicken, especially on the breast and thighs.
Then generously season with salt and ground black pepper, and stuff the cavity with half of the whole onions, 1 lemon and 1 orange cut in half, and 1 sprig of rosemary, until fully stuffed.
.
For best results, tie the legs with kitchen twine. Place the chicken in a large baking dish, preferably a ceramic one, which better distributes heat during long cooking.
Place the chicken in the baking dish, along with 2 coarsely sliced onions
Pour half of the broth.
Place in the oven on the middle rack, and bake uncovered for 1 hour and 20 minutes. After 1 hour, add the potatoes cut in half, and baste the chicken with the cooking broth.
(if it dries up, you can add part of the reserved broth).
Additionally, if necessary, rotate the dish from time to time, this is especially useful if your oven does not bake evenly.
If you notice it browns too quickly, cover it with a sheet of parchment paper followed by foil. (Never place aluminum in direct contact with food).
At the end of cooking, leave it covered with paper and let it rest for about 15-20 minutes before carving.
Here is the whole roasted chicken with potatoes, ready for a festive table
Tips
Whole roasted chicken with potatoes: at 375°F / 400°F it will take about 35 minutes per kg of chicken, but to be sure, always check the internal temperature using a meat thermometer. It should register 165°F in the thickest part of the thigh and in the thickest part of the breast. Make sure the thermometer does not touch the bone.
Storage: You can keep it in the refrigerator for up to 2 days and in the freezer without the potatoes for up to 3 months.
Whole roasted chicken with potatoes
Can I make the chicken in pieces with the same recipe?
In this regard, I have the more appropriate recipe, click here
