Oven-Roasted Chicken with New Potatoes

Garnish the ooh's and ahh's when you put this pretty roast chicken on the table, circled by roasted new potatoes drizzled with herbs and olive oil.

  • prep time 20 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 4

Ingredients

2
tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves
1
teaspoon salt
1/2
teaspoon pepper
3
tablespoons olive oil
1
(3 1/2 to 4-lb.) whole roasting chicken
1 1/2
to 2 lb. small red potatoes, unpeeled, halved
  • 1 Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
  • 2 Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
  • 3 Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
  • 4 Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    635
    (
    Calories from Fat
    295),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    3g
    3%
      Sugars
    2g
    2%
    ),
    Protein
    50g
    50%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    14%;
    Calcium
    4%;
    Iron
    24%;
    Exchanges:
    2 Starch; 6 1/2 Lean Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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