Hoofdgerecht
Baked Lemon Herb Chicken with Roasted Potatoes
1 u 25 minVoor 4Nutri-Score B€€
B
1 u 25 min
1 u 25 minBaked Lemon Herb Chicken with Roasted Potatoes
recept van
M Kathleen Meisinger
@thepracticeofpastry
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
whole chicken (about 1.5 kg, patted dry)Vlees1 stuk
lemon (halved)Groente en fruit1 stuk
fresh herbs (thyme and rosemary sprigs)Groente en fruit10 g- potatoes (cut into chunks)Groente en fruit900 g
garlic (cloves, smashed)Groente en fruit6 stukken- Vidalia onion (cut into wedges)Groente en fruit1 stuk
olive oil (extra virgin, plus more for finishing)Voorraadkast60 ml
saltKruiden en specerijen8 g
black pepper (freshly ground)Kruiden en specerijen3 g
per portie
Voedingswaarden
666kcal
- Koolhydraten
- 44 g
- Eiwitten
- 41 g
- Vetten
- 36 g
wat je gebruikt
Keukengerei
Oven
Ovenschaal
Keukenthermometer
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 175 °C.
- Stap 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.
- Stap 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.
- Stap 4
Bake the chicken and potatoes
- Bake until the chicken reaches 71 °C in the thickest part of the thigh, accounting for carryover cooking.
- Stap 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.
- Stap 6
Serve
- Break the chicken down into pieces.
- Serve with the roasted potatoes and spoon over the garlic-infused oil.