Plato principal
Baked Lemon Herb Chicken with Roasted Potatoes
1 h 25 minPara 4Nutri-Score B€€
B
1 h 25 min
1 h 25 minBaked Lemon Herb Chicken with Roasted Potatoes
receta de
M Kathleen Meisinger
@thepracticeofpastry
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
whole chicken (about 1.5 kg, patted dry)Carne1 pieza
lemon (halved)Frutas y verduras1 pieza
fresh herbs (thyme and rosemary sprigs)Frutas y verduras10 g- potatoes (cut into chunks)Frutas y verduras900 g
garlic (cloves, smashed)Frutas y verduras6 piezas- Vidalia onion (cut into wedges)Frutas y verduras1 pieza
olive oil (extra virgin, plus more for finishing)Despensa60 ml
saltEspecias8 g
black pepper (freshly ground)Especias3 g
por ración
Nutrición
666kcal
- Carbohidratos
- 44 g
- Proteínas
- 41 g
- Grasas
- 36 g
lo que usará
Utensilios
Horno
Fuente de horno
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 175 °C.
- Paso 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.
- Paso 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.
- Paso 4
Bake the chicken and potatoes
- Bake until the chicken reaches 71 °C in the thickest part of the thigh, accounting for carryover cooking.
- Paso 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.
- Paso 6
Serve
- Break the chicken down into pieces.
- Serve with the roasted potatoes and spoon over the garlic-infused oil.