Saturday, June 1, 2013

Roast Chicken & Red Potatoes

This is one of those meals that really hits the spot on a lazy day with your family. It reminded me of grandma's house for Sunday dinner, and the kids really loved it too! They even asked for seconds, which is rare. It's so simple my 4 year old could probably make it (if I let her near my oven, LOL) So anyway, I hope you enjoy my simple recipe for roast chicken with red potatoes. 

Salt & pepper
5-8 lb. whole chicken
6 red potatoes
onion, cut into small chunks
minced garlic
1 stick of butter, 1/2 melted, 1/2 cold

Preheat your oven to 400 degrees

Take out your chicken, and be sure it's completely thawed and all the innards (if there are any, mine didn't have them) are out of it. Salt the cavity GENEROUSLY, it will help to flavor the chicken as it cooks. Place in an oven safe deep pot (I used a dutch oven) with a lid. 
Put your onion and garlic in the cavity of the chicken, salt and pepper the outside of the chicken, and pour your melted butter over the top of it. 
Cover with the lid and cook for 20 minutes per pound, and then an additional 20 minutes to be sure it's done all the way through. 
When you have about 45 minutes left in your cooking, add your sliced red potatoes, butter the outside of your chicken, and sprinkle salt, pepper, and parsley over the top of all of it.
Replace lid. 

Cook for remaining time, and then set out to cool for about 10 minutes. 
Remove chicken from pot and let rest on a plate or cutting board for about 10-15 minutes before cutting into serving pieces. 

That's it!!! Easy peasy!