"Use What You Have" Herb Roasted Chicken Recipe

Name: "Use What You Have" Herb Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: handful Chopped fresh cilantro; handful Chopped fresh flat leaf parsley; handful Finely chopped onion; 2-3 Garlic cloves, finely chopped; 1 Small jalapeno, seeded and finely chopped; 1 teaspoon Dried oregano; 4 tablespoons Olive oil, divided; 3 1/2 pounds Chicken, butterflied (I ask my butcher to do this for me); 1 1/2 pounds Fingerling potatoes; Kosher salt and freshly cracked black pepper

Servings: persons

1
Prepare marinade - chop the herbs, onion, garlic and jalapeno. Mix with the oregano and 3 TBS of olive oil in a sealable plastic container or a mason jar. Let it sit in the fridge overnight or up to a week to allow the flavors to meld.
2
Three hours before you are ready to roast the chicken, place the bird skin side up on a plastic cutting board. Gently work your fingers under the skin on the breasts and thighs. Smear the marinade under the skin, massaging it into the meat. Smear any leftover marinade directly on top of the skin. Transfer the chicken to a plate and place back in fridge for three hours.
3
Move oven rack to the upper middle position. Preheat oven to 400. Remove chicken from fridge while oven preheats so the bird comes up to room temperature. Place in a greased rosting pan, skin side up.
4
Wash the potatoes and slice the larger ones in half, lengthwise. Toss the potatoes with 1 TBS olive oil and season with kosher salt and freshly cracked black pepper. Arrange the potatoes around the chicken in the pan in a single layer. Liberally salt and pepper the chicken.
5
Roast the chicken until the thickest part of the breast registers 150 degrees F and the thighs register 170 degrees F on an instant read thermometer, about 45 minutes. Periodically stir and flip over the potatoes as the chicken roasts - coating them in the rendering chicken fat.
6
When done, remove the chicken from the pan and tent loosely with foil for 15-20 minutes before carving. I like to stir the potatoes one last time, scraping up all of the browned chicken bits in the pan, and then give them 5 more minutes in the oven.

996

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: handful Chopped fresh cilantro, handful Chopped fresh flat leaf parsley, handful Finely chopped onion, 2-3 Garlic cloves, finely chopped, and more.

Yes, "Use What You Have" Herb Roasted Chicken 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.

That's it — enjoy your meal!

"Use What You Have" Herb Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions