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Baked Lemon Herb Chicken with Roasted Potatoes
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Baked Lemon Herb Chicken with Roasted Potatoes

1 Std. 25 Min.Für 4Nutri-Score B€€
von @thepracticeofpastry1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • whole chicken (about 1.5 kg, patted dry)Fleisch1 Stück
  • lemon (halved)Obst & Gemüse1 Stück
  • fresh herbs (thyme and rosemary sprigs)Obst & Gemüse10 g
  • potatoes (cut into chunks)Obst & Gemüse900 g
  • garlic (cloves, smashed)Obst & Gemüse6 Stücke
  • Vidalia onion (cut into wedges)Obst & Gemüse1 Stück
  • olive oil (extra virgin, plus more for finishing)Vorräte60 ml
  • saltGewürze8 g
  • black pepper (freshly ground)Gewürze3 g

pro Portion

Nährwerte

666kcal

Kohlenhydrate
44 g
Eiweiß
41 g
Fett
36 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Auflaufform
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Preheat the oven

    • Preheat the oven to 175 °C.
    Schritt 1

  2. Stuff and season the chicken

    • Stuff the chicken cavity with the lemon halves and fresh herbs.
    • Rub the chicken with olive oil and season generously with salt and pepper.
    Schritt 2

  3. Prepare the potatoes

    • Toss the potatoes with the garlic cloves, onion wedges and olive oil.
    • Season with salt and pepper and arrange around the chicken in the baking dish.
    Schritt 3

  4. Bake the chicken and potatoes

    • Bake until the chicken reaches 71 °C in the thickest part of the thigh, accounting for carryover cooking.
    Schritt 4

  5. Crisp the potatoes

    • Remove the chicken from the dish and raise the oven to 205 °C.
    • Smash the potatoes lightly, drizzle with a little more olive oil and stir them around.
    • Return the potatoes to the oven until golden and crisp to your liking.
    Schritt 5

  6. Serve

    • Break the chicken down into pieces.
    • Serve with the roasted potatoes and spoon over the garlic-infused oil.
    Schritt 6
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