질문하기
Classic Italian roast chicken with golden potatoes — the ultimate family Sunday dinner. This high protein chicken dish is a fresh, mediterranean staple that everyone at the table will love.
Preheat your oven to 425°F (220°C) and let the chicken sit at room temperature for 20 minutes to ensure even roasting.
Peel and cut the Yukon Gold potatoes into 2-inch chunks; toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 sprigs of rosemary in a large roasting pan.
Pat the chicken dry with paper towels. Season the cavity with 1/2 tsp salt and stuff with lemon halves, 2 garlic cloves (crushed), and 2 sprigs rosemary for aromatic flavor.
Rub the chicken skin all over with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and the remaining minced garlic cloves. Place chicken breast-side up on top of the potatoes.
Roast in the preheated oven for 50 minutes. Every 20 minutes, tilt the pan to baste potatoes and chicken with pan juices for even browning.
After 50 minutes, lower the heat to 375°F (190°C) and continue roasting another 30–40 minutes, until potatoes are golden and a thermometer in the thickest part of the thigh reads 165°F. Rest chicken 10 minutes before carving.
