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+ servings

Roasted Chicken and Potatoes with Herb Sauce

Angelina
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Poultry
Servings 6
Calories 440 kcal

Ingredients 

  • 1 whole chicken quartered
  • 3 lbs Yukon gold potatoes halved then quartered
  • 2 tbsp butter melted
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp dry rosemary
  • 2 cloves garlic pressed
  • 2 lemons

Herb Sauce

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp <a class="zem_slink" href="http://en.wikipedia.org/wiki/Mustard_%28condiment%29" title="Mustard condiment" rel="wikipedia" target="_blank">Dijon mustard
  • ½ cup fresh mint
  • ½ cup parsley
  • 1 tbsp capers
  • 2 cloves garlic
  • salt and pepper

Instructions 

  • Preheat the oven to 350°F.
  • In a small bowl, combine melted butter, salt, pepper, rosemary, garlic, and juice of one lemon.
  • In a large roasting pan, arrange potato wedges in a single layer. Coat potatoes with ⅓ of the butter mixture. Toss to combine.
  • Place chicken pieces over the potatoes. Rub the rest of the butter mixture onto chicken.
  • Cut remaining lemon into wedges and arrange over potatoes and chicken.
  • Roast in oven 1 ½ hours, or until chicken reaches 170°F.
  • While the chicken and potatoes are roasting, prepare the herb sauce.
  • In a small food processor, combine all ingredients. Process just until finely chopped (you don't want a paste!).
  • When the chicken is cooked, remove from oven. Immediately top chicken pieces with herb sauce and let sit 10 minutes before cutting. Use remaining sauce for serving.

Nutrition

Serving: 1/6Calories: 440kcalCarbohydrates: 40gProtein: 26gFat: 21gSaturated Fat: 7gCholesterol: 110mgSodium: 501mgFiber: 3gSugar: 2g
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