There is something about a whole roasted chicken for dinner. I don’t know if its because you feel as though you accomplished something magnificent or the fact that your house smells so wonderful throughout the process. In these crazy times that we are experiencing together (while apart), I wanted to go with a classic recipe the whole family will enjoy—a recipe that is home cooking and comfort all in one. I grew up with this recipe and it’s straightforward and easy to follow. I also really enjoy the crispy skin and perfectly roasted potatoes soaking up all the stock. Easy and delicious!
What you will need:
(Preheat oven to 400 degrees)
1 Whole Chicken (5–6 pounds)
1–1 1/2 Cups Chicken Stock
4–5 Small Yukon Gold Potatoes (or whatever potatoes you might have); dice into 1-inch cubes
Olive Oil
2 Lemons
Salt & Pepper
Dried Oregano
Garlic Powder
Kitchen Twine
Meat Thermometer
Preparation:
Like most recipes, you want your chicken to come to room temperature before you start cooking. This will allow for even cooking throughout the bird. Preheat the oven to 400 degrees. Dice your potatoes and place them in a 2–3 inch deep baking dish that will fit your chicken. Toss potatoes with olive oil, salt, pepper, and garlic powder in the dish. Squeeze one whole lemon on the potatoes and toss again. Place your chicken on top of the potatoes (make sure to check the inside of the chicken and remove any giblets, etc.). Cover the chicken liberally with olive oil, salt, pepper, oregano, garlic and lemon juice. Rub seasoning into skin. Don’t be scared to use salt here, you’ll need it! Add about 1 cup to 1 1/2 cups of chicken stock to the pan. You don’t want to cover the potatoes completely, but this will help them not stick, and by the time the chicken is done cooking there will be plenty of juice—the chicken lets off enough for the potatoes to soak up. Tuck the wings underneath the bird and tie legs together with kitchen twine ( unfortunately, I was out of twine for the photos, but make sure you tie those legs up).
Place the pan in the oven (400 degrees) and cook until the outside has browned (approx. 20–30 mins). Keep an eye on the chicken. If you see one side getting darker, simply rotate the pan to even out the color. Once you achieve that golden crust, drop the temperature to 350 degrees and let the bird cook for another 45–55 minutes. This will allow the chicken to continue cooking on the inside without getting too dark on the outside. Use a meat thermometer to check that the bird is ready. The internal temperature should read 165 by placing the thermometer between the leg and thigh. Another indicator the chicken is done is that the juices coming out of the chicken are clear. When it’s ready, remove it from the oven and cover with foil 20–25 mins. Remove the foil and place chicken onto a cutting board to carve. Place it back into same pan and serve!
This is a recipe that I have grown up with and I hope you enjoy! I would serve this chicken with a vegetable or a nice big greek salad! Happy cooking!
xoxo
Samantha