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Oven-Roasted Chicken with New Potatoes

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Betty Crocker Kitchens
Updated May 13, 2010
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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.

Oven-Roasted Chicken with New Potatoes

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

635 Calories
33g Total Fat
50g Protein
35g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
635
Calories from Fat
295
Total Fat
33g
51%
Saturated Fat
8g
40%
Cholesterol
150mg
50%
Sodium
740mg
31%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
2g
Protein
50g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
24%
24%
Exchanges:
2 Starch; 6 1/2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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