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Baked Lemon Herb Chicken with Roasted Potatoes
Plat

Baked Lemon Herb Chicken with Roasted Potatoes

1 h 25Pour 4Nutri-Score B€€
par @thepracticeofpastry1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole chicken (about 1.5 kg, patted dry)Viandes1 morceau
  • lemon (halved)Fruits et légumes1 morceau
  • fresh herbs (thyme and rosemary sprigs)Fruits et légumes10 g
  • potatoes (cut into chunks)Fruits et légumes900 g
  • garlic (cloves, smashed)Fruits et légumes6 morceaux
  • Vidalia onion (cut into wedges)Fruits et légumes1 morceau
  • olive oil (extra virgin, plus more for finishing)Épicerie60 ml
  • saltÉpices8 g
  • black pepper (freshly ground)Épices3 g

par portion

Nutrition

666kcal

Glucides
44 g
Protéines
41 g
Lipides
36 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 175 °C.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Serve

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