Easy Chicken and Potatoes Dinner Recipe | Cooking With Fire

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and remain juicy.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Yukon gold potatoes are versatile and often less expensive.

chicken broth

💰Cheaper: water

Water can be used for a lighter option.

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels and place it in a roasting pan.

Season the chicken inside and out with salt, black pepper, and paprika.

Stuff the cavity with lemon halves, garlic cloves, and fresh herbs.

Toss the potatoes, carrots, and onion in olive oil, salt, and pepper in a bowl.

Arrange the vegetables around the chicken in the roasting pan.

Drizzle the chicken with olive oil and rub it evenly on the skin.

Roast the chicken and vegetables in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Baste the chicken with pan juices halfway through cooking.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens