Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Yukon Gold potatoes (2 pounds)
- Olive oil (1/4 cup)
- Salt (2 teaspoons)
- Black pepper (1.5 teaspoons)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Dried thyme (1.5 teaspoons)
Preparation Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 425°F (218°C).
- Rinse and pat dry the chicken.
- Using kitchen shears or a sharp knife, cut along the backbone to open the chicken flat.
- In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, and thyme.
- Brush the chicken with the marinade on both sides.
- Cut the potatoes into 1-inch cubes and toss with olive oil, salt, and pepper.
- Spread the potatoes on a large baking sheet.
- Place the chicken on top of the potatoes.
- Roast for 45-60 minutes, or until cooked through and golden brown.
Nutritional Information:
- Calories: 450 per serving
- Protein: 35 grams
- Carbohydrates: 40 grams
- Fat: 20 grams
Dish Characteristics:
- Tender and juicy chicken
- Crispy skin
- Flavorful potatoes
- Aromatic herbs
- Visually appealing
User Comments:
- "Amazing! The chicken was perfectly cooked and the potatoes were so flavorful."
- "I love the crispy skin and the juicy meat. It's an excellent main course."
- "This recipe was easy to follow and the chicken turned out incredibly delicious."
- "I've made this dish several times and it's always a hit with my family."
- "The combination of flavors is perfect. It's a satisfying and satisfying meal."
Special Precautions and Tips:
- Make sure to thoroughly cut the chicken along the backbone to open it flat.
- Marinate the chicken for at least 30 minutes for maximum flavor.
- If the potatoes start to brown too quickly, cover the baking sheet with foil.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
