Roast Chicken with Potatoes and Vegetables Recipe

Name: Roast Chicken with Potatoes and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken (3 1/2 to 4 pounds); Salt and freshly ground black pepper; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 onion, cut in half; 1/2 head garlic; 1/2 lemon, cut in half; Olive oil; 6 small Yukon gold potatoes, cut in half; 6 whole shallots, peeled; 2 carrots, peeled and cut on the bias; 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces; 2 tablespoons Dijon mustard

Servings: persons

1 whole chicken (3 1/2 to 4 pounds)
Salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 onion, cut in half
1/2 head garlic
1/2 lemon, cut in half
Olive oil
6 small Yukon gold potatoes, cut in half
6 whole shallots, peeled
2 carrots, peeled and cut on the bias
2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
2 tablespoons Dijon mustard

1
Preheat the oven to 450 degrees F.
2
Rinse the chicken inside and out and pat dry.
3
Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon.
4
Once the herbs are inside the cavity, truss the chicken.
5
Place the chicken in a roasting pan and rub olive oil over the skin.
6
Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
7
After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan.
8
Roast until the juices run clear, another 45 minutes.
9
Remove from the oven and let rest on a carving board for about 10 minutes.
10
While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat.
11
On medium heat, add the escarole to the pan and saute until wilted halfway.
12
Combine the Dijon mustard, vegetables and escarole into a serving dish.
13
Carve the chicken, place on top and serve.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken (3 1/2 to 4 pounds), Salt and freshly ground black pepper, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, and more.

Yes, Roast Chicken with Potatoes and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken with Potatoes and Vegetables

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