Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.
Oven-Roasted Chicken with New Potatoes
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 4
- Ingredients 6
Ingredients
- 2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 (3 1/2 to 4-lb.) whole roasting chicken
- 1 1/2 to 2 lb. small red potatoes, unpeeled, halved
Instructions
-
Step1Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
-
Step2Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
-
Step3Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
-
Step4Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.
Nutrition
635
Calories
33g
Total Fat
50g
Protein
35g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 635
- Calories from Fat
- 295
- Total Fat
- 33g
- 51%
- Saturated Fat
- 8g
- 40%
- Cholesterol
- 150mg
- 50%
- Sodium
- 740mg
- 31%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 2g
- Protein
- 50g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 14%
- 14%
- Calcium
- 4%
- 4%
- Iron
- 24%
- 24%
Exchanges:
2 Starch; 6 1/2 Lean Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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