ROAST CHICKEN WITH POTATOES AND ONIONS

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Roast Chicken with Potatoes and Onions image

Provided by Lora Zarubin

Categories     Chicken     Garlic     Onion     Potato     Marinate     Roast     Low Fat     Low Cal     High Fiber     Dinner     Fall     Family Reunion     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings plus leftovers

Number Of Ingredients 12

2 3 1/4-to 3 1/2-pound chickens
8 small fresh rosemary sprigs plus 2 tablespoons chopped
3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
2 teaspoons fine sea salt plus additional (for seasoning)
1 teaspoon freshly ground black pepper plus additional (for seasoning)
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/2 cup dry white wine
1/2 cup water
Nonstick vegetable oil spray
3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
2 large onions, cut through root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil

Steps:

  • Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
  • Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
  • Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

Minh Bina Jacob
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This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted potatoes and onions, and they always ask for seconds.


MR. REX
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I love how easy this recipe is to make. I can usually have it on the table in about an hour. It's a great recipe for a weeknight dinner when I don't have a lot of time to cook.


Dorothy Jones
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This recipe is a great way to use up leftover chicken. I usually make a roast chicken on Sunday and then use the leftovers to make this dish on Monday. It's a quick and easy way to get a delicious meal on the table.


ECviking
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I've made this recipe several times now and it's always a hit with my family and friends. The chicken is juicy and flavorful, and the potatoes and onions are roasted to perfection. It's a great recipe for a special occasion.


Dustin Norton
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This recipe is a great way to impress your guests. The chicken is always cooked perfectly and the potatoes and onions are roasted to perfection. It's a surefire way to get rave reviews!


Joy Bin12
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I love that this recipe is so customizable. I can add different vegetables, herbs, and spices to the chicken to create a unique flavor profile. It's a great way to experiment with different flavors.


AGGROSoul
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This recipe is a great way to use up leftover chicken. I made a roast chicken on Sunday and used the leftovers to make this dish on Monday. It was just as delicious as the first time I made it!


Makubuya Rodgers
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I was hesitant to try this recipe because I'm not a big fan of chicken. But I'm so glad I did! The chicken was moist and flavorful, and the potatoes and onions were roasted to perfection. I'll definitely be making this recipe again.


Muktar Ali
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This recipe is a lifesaver! I'm a busy working mom and I don't have a lot of time to cook. This recipe is quick and easy to make, and it always turns out delicious. My family loves it!


Alejandro Castro
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I'm always looking for easy and delicious recipes, and this one fits the bill perfectly. The chicken is succulent and the potatoes and onions are roasted to perfection. I'll definitely be making this recipe again!


Dino Salva
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I love this recipe because it's so versatile. I can use different types of vegetables, such as carrots or parsnips, and I can also add different herbs and spices to the chicken. It's a great way to change up the flavor of the dish.


Marvin Talley
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This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is juicy and flavorful, and the potatoes and onions are roasted to perfection. It's a great meal for a weeknight dinner or a special occasion.


Bechu Sah
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I've tried many roast chicken recipes over the years, but this one is by far the best. The chicken is always cooked perfectly and the potatoes and onions are always crispy and flavorful. I highly recommend this recipe!


Parsant Bc
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I made this recipe for a dinner party and it was a huge hit! The chicken was moist and flavorful, and the potatoes and onions were roasted to perfection. Everyone raved about it!


Omon Edemagbe
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I'm not much of a cook, but this recipe was easy enough even for me to follow. The chicken came out perfectly cooked and the potatoes and onions were delicious. My family loved it!


Craig Ruff
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This roast chicken recipe was incredibly easy to follow and resulted in a beautifully golden-brown chicken with crispy skin and tender, juicy meat. The potatoes and onions were perfectly roasted and had a lovely caramelized flavor. I will definitely