Roast Chicken and Vegetables

1. 1

   Preheat oven to 450 degrees.

2. 2

   In a bowl, mix olive oil or butter, herbs, salt and pepper.

3. 3

   Put chicken breast side up in a roasting pan.

4. 4

   Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven.

5. 5

   Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes.

6. 6

   Shake pan so potatoes turn and cook evenly.

7. 7

   After 10 minutes shake pan, and baste again; breast should be starting to brown.

8. 8

   Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more.

9. 9

   Total roasting time will be 50 to 70 minutes.

10. 10

    Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it.

11. 11

    Serve, garnished with parsley, with potatoes scattered around it.

* Per serving · 4 servings · Values may vary.

No additional tips available.