Are you craving a delicious, healthy, and surprisingly easy weeknight dinner? Look no further! This recipe, inspired by the culinary genius of Chef Alex Guarnaschelli, delivers a burst of fresh lemon and herb flavors in every bite. Forget complicated cooking techniques; this simple roasted chicken and potato dish is perfect for both beginners and experienced cooks looking for a quick dinner idea or a satisfying homemade meal. Get ready to elevate your weeknight routine with this flavorful and impressive recipe!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1.5 pounds small red potatoes, halved or quartered if large
- 1 large lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and thoroughly dry the chicken. This is crucial for achieving crispy skin.
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Season the Chicken: In a small bowl, combine minced garlic, olive oil, salt, and pepper. Rub this mixture generously all over the chicken, ensuring it gets into the crevices.
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Stuff & Arrange: Place lemon slices, rosemary, and thyme sprigs inside the chicken cavity. In a large roasting pan, arrange the halved potatoes around the chicken. Drizzle the potatoes with a little extra olive oil and season with salt and pepper.
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Roast to Perfection: Roast the chicken and potatoes for approximately 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh and the potatoes are tender. Use a meat thermometer to ensure accuracy.
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Rest & Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately with the roasted potatoes.
Cooking Tips for the Best Results:
- Dry Chicken is Key: Make sure your chicken is completely dry before seasoning. This helps achieve crispy skin. Pat it down with paper towels if needed.
- Don't Overcrowd the Pan: Give the chicken and potatoes enough space in the roasting pan for even cooking. If necessary, use two pans.
- Check for Doneness: Always use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature.
- Make it a Complete Meal: Serve this delicious dish with a simple green salad for a well-rounded and healthy meal.
Variations:
- Add Other Vegetables: Feel free to add other vegetables like carrots, onions, or bell peppers to the roasting pan.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Different Herbs: Experiment with other fresh herbs like oregano or parsley.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the chicken and the amount of oil used.
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This simple yet elegant recipe is a perfect example of how delicious and healthy food recipes can be achievable, even on busy weeknights. Enjoy this easy and satisfying meal—a true testament to the power of simple, fresh ingredients. Happy cooking!