Best 3 Roasted Chicken Over Roasted Yukon Gold Potatoes Recipes

**Roasted Chicken and Potatoes: A Classic Comfort Food Dish**

Roasted chicken and potatoes is a classic comfort food dish that is enjoyed by people of all ages. This hearty and flavorful dish is perfect for a Sunday dinner or a weeknight meal. The chicken is roasted until golden brown and crispy, while the potatoes are roasted until tender and fluffy. The combination of the two is simply irresistible. This article provides three different recipes for roasted chicken and potatoes, so you can find the one that best suits your taste. The first recipe is for a classic roasted chicken and potatoes dish, while the second recipe adds some herbs and spices for a more flavorful dish. The third recipe is for a roasted chicken and potatoes dish with a creamy sauce. No matter which recipe you choose, you are sure to enjoy this delicious and satisfying dish.

Let's cook with our recipes!

ROASTED CHICKEN OVER ROASTED YUKON GOLD POTATOES

Roasted Chicken over Roasted Yukon Gold Potatoes image

This recipe came from Jean_Gorges Vongerichten. He was on the Martha Stewart Show this past week. It looked absolutely delicious and DH said I had to make it. So its for dinner this evening. This is great made in cast iron pan.

Provided by barefootmommawv

Categories Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
6 tablespoons olive oil
2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces
coarse salt
1 pinch ground pepper
1 roasting chicken, plus the
1 chicken liver
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise

Steps:

Preheat oven to 450 degrees.
Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.

Nutrition Facts : Calories 739.6, Fat 50.6, SaturatedFat 17.5, Cholesterol 185.5, Sodium 81.9, Carbohydrate 50.9, Fiber 4.4, Sugar 2.1, Protein 22.2

GARLIC ROASTED CHICKEN AND POTATOES

Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES

Oven-Roasted Chicken Thighs with Carrots and Yukon Gold Potatoes image

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

Provided by Greg Atkinson

Categories Chicken Potato Roast Low Cal High Fiber Dinner Carrot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, divided
6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
1 tablespoon coarse kosher salt
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
3 tablespoons chopped fresh chives

Steps:

Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
Place chicken on platter; top with chives.

Tips:

Choose the right chicken: A whole chicken around 3-4 pounds is ideal for this recipe. You can also use a cut-up chicken, but adjust the cooking time accordingly.
Prep the chicken: Rinse the chicken inside and out and pat it dry. Season the chicken generously with salt, pepper, and any other desired seasonings.
Roast the potatoes: Cut the potatoes into 1-inch pieces and toss them with olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet and roast them in the oven at 425°F for 20-25 minutes, or until golden brown and tender.
Roast the chicken: Place the chicken on top of the potatoes and roast it in the oven at 425°F for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F.
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Serve: Carve the chicken and serve it with the roasted potatoes and any desired sides, such as a simple green salad or roasted vegetables.

Conclusion:

This roasted chicken over roasted Yukon gold potatoes is a classic dish that is easy to make and always a crowd-pleaser. The combination of tender, juicy chicken and crispy, flavorful potatoes is sure to satisfy everyone at the table. With just a few simple ingredients and a little bit of time, you can create a delicious meal that is perfect for any occasion.