Roast Chicken with Red Potatoes

By Pattywak

I know, I know everyone has roasted a chicken before. I thought I knew everything about roasting chickens, but I didnt.
This roast chicken is moist and flavorful because of the process of how it is cooked. It is cooked breast side down the first 15 minutes of cooking.
I was watching 10 Dollar Dinners and I was intrigued by this chicken recipe. It had all the elements I enjoyed. Easy to make and flavorful. I liked it because the potatoes cook with it too.

Needless to say, this is now my go to roast chicken recipe.

I hope you like it because my family really did.

Ingredients

• one 3 to 4 pound chicken
• 4 tablespoons butter
• 2 tablespoons rosemary
• 2 tablespoons thyme
• 1 clove garlic
• Kosher salt and black pepper
• 1/2 cup white wine
• 1 1/2 pounds red potatoes
• 2 tablespoons olive oil

Preparation

Step 1

the chicken to rest at room temperature for 30 to 60 minutes.


Preheat the oven to 430 degrees F.

Chop the rosemary thyme and garlic.

Mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Adapted from 10 Dollar Dinners


Rub the chicken all over with 3 tablespoons of the herbed butter. Make sure chicken is dry. Slide some of the butter underneath the breast skin.

In a small roasting pan, pour in the white wine and place the chicken breast side down. I always thought pouring pictures looked real cool.

Roast for 15 minutes.

In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat.

Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.

Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes and serve with the chicken.