Simplicity is key in most of my recipes, and what a perfect example Roasted Chicken with Potatoes is. The preparation is minimal. The stove is clean. The oven does it all. We love to eat roast chicken, and I love left overs. Great for school lunchbox, great with salad or in a sourdough roll as a sandwich.
Tonight meal was perfect. We had homework to do and I did not have to stay in the kitchen to cook, but could sit down with my son and help him. Great bonding time for the two of us.
Toward the end of cooking of the chicken, I simple array of fresh vegetables were placed on a cookie sheet and roasted for 15 to 20 minutes along side the chicken. I used bock Choy, zucchini and carrots.
Tonight’s November 8, 2011 dinner:
Roasted Chicken with Potatoes
ROAST CHICKEN WITH POTATOES
1 (3 to 4 pound) roaster chicken, rinsed and patted dry
Freshly ground black pepper
Fresh Rosemary springs
2 lemons cut in dices leaving skin on
3 to 5 garlic cloves, or as many as wished, peeled
3 potatoes, peeled and diced ( I used large one-4 if small)
Put a rack in the middle of oven and pre-heat to 400° F.
Sprinkle the cavity of the chicken generously with salt and pepper. Insert in the cavity a couple of the garlic cloves, half of the rosemary springs, and 4 pieces of lemons.
In a bowl mix the potatoes with the remainder of the lemon pieces, rosemary and garlic. Add the olive oil and mix well. Arrange the potatoes on the bottom of the roasting pan. Generously salt them.
Place the chicken on top of the potatoes. Drizzle lightly the outside of the chicken with olive oil. Sprinkle generously with salt and pepper.
Lower the oven heat to 350º and cook basting once in a while for 1 hour and a half.
When basting, poke the chicken legs and breast to let out the juice.
Cut chicken on desired pieces and serve with the potatoes around it.