Weekend Roast Chicken and Potatoes Weekend Roast Chicken and Potatoes

Weekend Roast Chicken and Potatoes

This delicious recipe lets the potatoes roast in the juices from the roast chicken. Use a roasting pan that has a rack for the chicken and lets the potatoes lie underneath if possible. Or cook the chicken half way then remove, add potatoes and return the chicken to rest on top of potatoes for the final 45 minutes.

Print

Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

Preheat the oven to 500°F.

Puncture the lemon several times with the tip of a paring knife and place in the cavity of the chicken.

Place chicken in a roasting pan, ideally one that has a roasting rack. Spread Dijon mustard on entire surface of the chicken then do the same with the rosemary. Season with salt and pepper and drizzle with olive oil.

Roast chicken for 15 minutes then turn the heat down to 350°F and roast for 30 minutes.

Take chicken out and add Little Potatoes and shallots into the pan and roast another 30 minutes (turning potatoes 1 to 2 times during this process).

Take out of the oven and carefully remove lemon from the chicken.

Carve chicken and when lemon has cooled enough to handle, slice in half and squeeze juice over chicken and potatoes.

Step 1 out of 7

Preheat the oven to 500°F.

Step 2 out of 7

Puncture the lemon several times with the tip of a paring knife and place in the cavity of the chicken.

Step 3 out of 7

Place chicken in a roasting pan, ideally one that has a roasting rack. Spread Dijon mustard on entire surface of the chicken then do the same with the rosemary. Season with salt and pepper and drizzle with olive oil.

Step 4 out of 7

Roast chicken for 15 minutes then turn the heat down to 350°F and roast for 30 minutes.

Step 5 out of 7

Take chicken out and add Little Potatoes and shallots into the pan and roast another 30 minutes (turning potatoes 1 to 2 times during this process).

Step 6 out of 7

Take out of the oven and carefully remove lemon from the chicken.

Step 7 out of 7

Carve chicken and when lemon has cooled enough to handle, slice in half and squeeze juice over chicken and potatoes.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.