Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
roast:
1 hr
stand:
10 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Pat the chicken dry inside and out with paper towels. Remove giblet package, if present. Using a paring knife, make a few small cuts in the thickest part of the chicken legs and insert a garlic sliver into each. Being careful not to tear it, use your fingers to gently separate the skin from the breast meat; slide a few slivers of garlic under the skin. Place the remaining garlic and the rosemary sprigs in the chicken cavity. Rub olive oil all over the chicken and sprinkle with kosher salt and pepper. Place chicken in a roasting pan or heatproof baking dish.

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  • Roast, uncovered, for 15 minutes. Add the potatoes to the pan or dish; sprinkle lightly with salt and toss to coat. Continue roasting for 15 minutes more. Stir potatoes. If chicken is browning to fast, cover loosely with foil. Roast another 30 to 40 minutes or until an instant-read thermometer registers 170°F. in the breast or 180°F. in the thigh and potatoes are tender, stirring potatoes once more during cooking.

  • Remove pan or dish from oven and let stand 10 minutes.

Nutrition Facts

235 calories; fat 5g; cholesterol 101mg; saturated fat 1g; carbohydrates 13g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 33g; vitamin a 97.2IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 10.3mg; vitamin b6 0.7mg; folate 20.2mcg; vitamin b12 0.4mcg; sodium 272mg; potassium 626mg; calcium 30.3mg; iron 1.8mg.
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