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.
- Roasting pan
- 1 whole roasting chicken
- 1 lemon
- 1/4 cup Dijon mustard
- 2 sprigs fresh rosemary, chopped
- 2 Tbsp olive oil
- (To taste) salt and pepper
- 2 shallots
- 1.5 lbs Little Potatoes, halved
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.