Roast chicken with potatoes
There are some recipes that need no introduction as to their deliciousness! However, to make them as good as they can possibly be, it's useful to know a number of insider tips -these will make this chicken even more irresistible, just as if we had been eating it in a real rotisserie! Therefore pay attention to the preparation of the potatoes which should be left to soak in water, and to the times and temperatures .... if you follow these tips you will get a truly amazing roast chicken with potatoes! If you're feeling particularly diligent you could cut the chicken open, smear the inner cavity with the rosemary-flavoured butter, season with salt and then tie it up with butcher's twine. If this seems too complicated, simply do as we did! As for the flavours, this is the basic recipe, but you could spice things up a bit by adding some lemon zest or paprika to your creamed butter.
Ingredients
* approximate values per serving
Preparation
Cut the potatoes into wedges without peeling them. Put them on to soak with a pinch of baking soda and set aside. Prepare some chopped rosemary and salt and then mix to a paste with the softened butter until really creamy (make sure you remove the butter from the fridge a few hours before). Take the chicken - leaving it whole - and smear the herby butter both under and over its skin. Also add a little butter to the inner cavity of the chicken. Lightly salt the inside of the chicken and add two garlic cloves. Tie the chicken up with butcher's twine to prevent it from falling apart during cooking. Place the chicken on a baking sheet covered with baking parchment. Roast at 200°C in a non-fan oven for 25 minutes. In the meantime, change the potato water and add a pinch of salt. At the end of this first 25 minutes of cooking time, drain the potatoes and add them to the pan with the chicken: turn them in fat that the chicken has released and add a few drops of water. Turn the chicken add a pinch of salt. Return to the oven for another 25 minutes (10 minutes more if necessary to give the skin some more crispiness) still at 200°C. For the last 5 minutes, to give extra crispiness, raise the oven temperature another 30-40°C.
Step by step
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Cut the potatoes into wedges and leave them to soak
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Prepare some creamy rosemary-flavoured butter
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Add the rosemary to the creamed butter
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Mix the butter and the rosemary
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Smear the rosemary butter both under and over the skin of the chicken
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Roast the chicken at 200°C for 25 minutes
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Remove the chicken from the oven, turn it, and add the potatoes
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Roast for another 25 minutes, then serve
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Additional information
Oven-Baked Chicken with Potatoes and Onions
The recipe for oven-baked chicken with potatoes and onions is definitely a delicious variation, especially if you are passionate about onions. Oven-baked onions take on a delightful and intense flavor and give a unique aroma to the entire dish. You can choose any type of onion; of course, if you choose borettane onions or small shallots, you will get a juicier and more delicate dish, but larger onions work well too. If the onions are large, cut them into not-too-small pieces so that they reach the right cooking point along with the potatoes.
To prepare the recipe for oven-baked chicken with potatoes and onions, follow the aforementioned recipe and then add the onions along with the potatoes. Cooking everything together will favor the right blend of flavors and aromas. However, our advice is not to overdo the quantities. Piling up potatoes and onions will only boil them, so make sure to have a fairly large baking tray to keep all the ingredients well separated from each other.
Oven-Baked Chicken with Potatoes and Peppers
The recipe for oven-baked chicken with potatoes and peppers is particularly well-suited because the combination of potatoes and peppers always works. Even if it were just a simple side dish of potatoes and peppers, it would be excellent. The combination of potatoes and peppers also pairs well with beef and fish. With everything.
To prepare the recipe for oven-baked chicken with potatoes and peppers, add the peppers in chunks about ten minutes after adding the potatoes. This way, you will achieve cooking with all the ingredients together.
Oven-Baked Chicken with Potatoes and Peas
The recipe for oven-baked chicken with potatoes and peas is another great classic. Peas, small and sweet, go very well with chicken, potatoes, and even other ingredients. Another great classic is indeed the second course of cuttlefish with peas.
To prepare the recipe for oven-baked chicken with potatoes and peas, you need to soak the peas the night before and cook them before proceeding with the cooking of the oven-baked chicken with potatoes. In fact, peas have a rather long cooking time, and it would not be possible to cook everything together. So, cook the peas in a pot or saucepan with a bit of spring onion and butter, and then separately prepare the oven-baked chicken with potatoes. Just 5 minutes before the end of the cooking of the chicken and potatoes, add the peas to your baking dish in the oven and mix everything well to let the flavors meld. You should obtain a juicy and moist dish just right. Don’t forget to serve with bread.
Oven-Baked Chicken with Crispy Potatoes
The recipe for oven-baked chicken with crispy potatoes is achieved by soaking the potatoes in water, drying them thoroughly, and greasing them all with a little oil. Then you need to be careful not to crowd them but to arrange them in the oven well separated from each other. The grill will also help you achieve crispy potatoes. A trick to make them really crispy is also to separate the potatoes from the chicken, which, during cooking, will naturally release fats that could compromise their crispiness.
To prepare the recipe for oven-baked chicken with crispy potatoes, either separate the trays of chicken and potatoes, or use the oven's grill, or even give the potatoes a light "breading" with sweet paprika, breadcrumbs, and grated cheese (if desired).
Oven-Baked Chicken with Pugliese-Style Potatoes
The recipe for oven-baked chicken with Pugliese-style potatoes involves preparing a sort of cacciatora, adding leccine olives, lampascioni, caroselle, and all the typical ingredients and flavors of Pugliese cuisine during cooking. Don’t forget some cherry tomatoes and a pinch of oregano.
To prepare the recipe for oven-baked chicken with Pugliese-style potatoes, mix everything together with the potatoes: tomatoes, olives, oregano, spring onions, or lampascioni. The important thing is not to overdo the oil because the chicken already releases some fat, and you would risk ending up with a rather greasy dish.
Oven-Baked Chicken with Potatoes Grandma's Recipe
The recipe for oven-baked chicken with potatoes grandma's recipe is one that everyone really likes. And, to be honest, it’s the one you find at the top of this page. A chicken, some aromatic herbs picked right from grandma's garden, some spices if desired, a clove of garlic.
To prepare the recipe for oven-baked chicken with potatoes grandma's recipe, take a nice chicken, preferably free-range, and then the potatoes from your trusted greengrocer and, of course, all the herbs you can find on your balcony or in the garden. Many genuine flavors just like those that grandmas love.
Oven-Baked Chicken with Potatoes and White Wine
The recipe for oven-baked chicken with potatoes and white wine is another great classic. White wine has ample space in the kitchen to deglaze meats, so in this case, you can use half a glass of white wine to deglaze your chicken after browning it well. However, be careful, when you have browned the chicken well and deglazed with the white wine, wait for the wine to completely evaporate (or almost completely) before adding the potatoes. This will allow you to avoid a boiled and mushy result.
To prepare the recipe for oven-baked chicken with potatoes and white wine, procure a good white wine. It doesn’t need to be expensive or fancy; the important thing is that it is a well-dry white wine.