Oven-Roasted Chicken with New Potatoes

Oven-Roasted Chicken with New Potatoes

Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

4

servings

2
tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons olive oil
1
(3 1/2 to 4-lb.) whole roasting chicken
1 1/2
to 2 lb. small red potatoes, unpeeled, halved
  1. Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  2. Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
  3. Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
  4. Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
This recipe has a mild herb flavor. If you prefer a stronger herb flavor, add another tablespoon of the fresh herbs.
Make it Special
Center chicken on a decorative platter and surround with the potatoes.
Garnish with sage or additional sprigs of the fresh herbs you purchased to bake with the chicken.
Serving Suggestion
A homey baked apple or cherry crisp makes a tasty dessert.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 635
    • (Calories from Fat 295),
  • Total Fat 33g
    • (Saturated Fat 8g,),
  • Cholesterol 150mg;
  • Sodium 740mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 50g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 6 1/2 Lean Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.