Easy Oven Roast Chicken and Potatoes

A nice easy oven roast chicken is one of my favorite things to cook. You enjoy the meal and usually have some left overs to enjoy in other ways. You can chopped up some of the chicken and topped a salad or shred it up and make chicken enchiladas. You can also wrap some of it with some spinach and tomatoes to enjoy an nice easy lunch. The point is that it never goes to waste. This recipe of oven roast chicken and potatoes was especially enjoyable because of the addition of the potatoes. There is something to be said about the deliciousness of roast potatoes, but they deserve a recipe all of their own. This dish makes a great family dinner, but it can also be served to guests. You could serve this with a side vegetable such as peas or corn, or a nice salad for a well rounded meal.

One Pan Cooks All Roast Chicken

The other reason I really enjoyed preparing this meal was the easy clean up, just one pan. I always try to clean up the kitchen as I go along so there is not a lot left to clean after I have eaten. Just as you get all nice and full and that lazy feeling starts to overcome you, you have to get up and clean the kitchen. So not fun! So I do it all before I eat, I promise you will enjoy the meal more knowing that a dirty kitchen is not waiting for you.

Print Recipe

Roast Chicken and Potatoes

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

60+ minutes

Servings

servings

Ingredients

• 1 5 lb Whole chicken cleaned, giblets removed and discarded
• 5 tsp kosher salt to taste
• 1 1/2 Lbs russet potatoes thinly sliced
• 2 tbsp Unsalted butter melted
• 1 tbsp thyme
• 2 tbsp Avocado Oil divided
• fresh ground black pepper

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 60+ minutes Servings servings Ingredients 1 5 lb Whole chicken cleaned, giblets removed and discarded 5 tsp kosher salt to taste 1 1/2 Lbs russet potatoes thinly sliced 2 tbsp Unsalted butter melted 1 tbsp thyme 2 tbsp Avocado Oil divided fresh ground black pepper

Instructions

1. Pat chicken with paper towels to dry. Season both inside and out with salt. Let the chicken rest at room temperature for one hour.
2. Preheat oven to 425°
3. In a large bowl toss the potatoes with the butter, thyme and salt and pepper to taste, until well coated
4. Pat chicken dry again and lightly coat with oil. Sprinkle on a dry rub rub or seasonings of choice.
5. Add a little oil to the skillet to coat. Place chicken in the center of the skillet and place potatoes around the chicken.
6. Roast until the chicken is cooked through and a temperature inserted into the thickest part of the breast reads 155°, about 1 hour. Let chicken rest for at least 20 minutes. The temperature will continue to rise to 165°
7. Carve and serve with the potatoes