This dish is one of those comfort meals that never gets old and just makes your mouth water the whole time it's cooking in the oven. It's so easy too. It does spatter a little in the oven so make sure you use a deep roasting pan. I like to get organic chickens whenever I can and after we devour the meat I cover the bones in water, add some carrots, celery, onion and bay leaf and let it simmer till I have a nice pot of chicken stock for soup the next day. This is an economical dish that will elicit huge smiles out of those you love.
Roast Chicken with Potatoes
1 roasting chicken
1/4 cup olive oil
1 teaspoon sea salt
1 small onion
2-3 cloves garlic
1/2 teaspoon black pepper
2 T. fresh herbs, tarragon, chives, parsley
4-6 whole red potatoes
serves 2
Preheat oven to 450F.
Rinse chicken, remove giblets and pat dry.
Drizzle just a little olive oil in the bottom of a roasting pan, about 1/4 cup. Add whole red potatoes to pan (cut in half if very large). Rub sea salt, black pepper and herbs all over the outside of chicken. Peel onion and garlic, shove into the cavity of the chicken. Lay the chicken down directly on potatoes or on top of a metal rack above potatoes, breast side up. Truss your chicken by tying the legs together and tuck the wings under the body. Place in oven, no lid and let roast 50-60 minutes. Check the temperature of the meat, it should be 170F to be done. Serve with a whole grain baguette, a nice green salad and some white wine. mmm
