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Oven-Roasted Chicken with New Potatoes

Name: Oven-Roasted Chicken with New Potatoes
Prep time: 20 min
Total time: 1 h 30 min
Yield: 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

Prep 20 min
Total 1 hr 30 min
Ingredients 6
Servings 4

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.

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

Directions

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.

This recipe has a mild herb flavor. If you prefer a stronger herb flavor, add another tablespoon of the fresh herbs.
Center chicken on a decorative platter and surround with the potatoes.
Garnish with sage or additional sprigs of the fresh herbs you purchased to bake with the chicken.
A homey baked apple or cherry crisp makes a tasty dessert.