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

1 godz. 25 minPorcje: 4Nutri-Score B€€
od @thepracticeofpastry1 importugotowano 0 razy
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Składniki

4 osoby
  • whole chicken (about 1.5 kg, patted dry)Mięso1 kawałek
  • lemon (halved)Warzywa i owoce1 kawałek
  • fresh herbs (thyme and rosemary sprigs)Warzywa i owoce10 g
  • potatoes (cut into chunks)Warzywa i owoce900 g
  • garlic (cloves, smashed)Warzywa i owoce6 kawałki
  • Vidalia onion (cut into wedges)Warzywa i owoce1 kawałek
  • olive oil (extra virgin, plus more for finishing)Spiżarnia60 ml
  • saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy3 g

na porcję

Wartości odżywcze

666kcal

Węglowodany
44 g
Białko
41 g
Tłuszcz
36 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Preheat the oven

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

  6. Serve

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