Roasted Chicken & Potatoes
Roasted Chicken & Potatoes
Roast chicken is the epitome of comfort food.  With fresh rosemary and thyme making your kitchen smell like grandma’s, this roast chicken recipe  is bound to make you nostalgic for the old days.  That is, until you taste the roasted potatoes and realize… you’re right where you want to be.
Ingredients
- 1 large onion, cut into 1-in wedges
- 1 pound New Baby Red potatoes, scrubbed, rinsed & cut in half
- 4-6 sprigs fresh rosemary, reserve 1 sprig
- 1/4 cup fresh thyme leaves, or about 6 sprigs, reserve 1 sprig
- 5 cloves garlic, peeled
- 1 whole chicken, about 3.5 pounds, rinsed and patted dry
- 1 tablespoon olive oil
- 1/3 cup chicken stock
- 1/3 cup dry white wine
Instructions
- Preheat oven to 350.
- Scatter onions, potatoes, herbs and garlic in the bottom of a 13 x 9 roasting pan.
- Place whole chicken on top, drizzle with olive oil.
- Roast for 30 minutes.
- Add chicken stock & white wine. Continue to roast for about 90 minutes or until thigh reaches 180 degrees.
- Use reserved sprigs of rosemary & thyme for garnish.
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 2 hours
Servings: 6
