How To Make Oven Roasted Chicken and Potatoes Recipe

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.

Wash the whole chicken thoroughly.

Prepare the vegetables: wash the red skinned potatoes thoroughly and keep the skin on.

Tear off some leaves from the celery.

Add baby carrots to the mix.

Spray the roasting pan with vegetable oil cooking spray.

Dump the washed potatoes into the roasting pan.

Add the baby carrots and celery to the pan.

Mix everything with fresh cracked black pepper using your hands.

Add a clove of garlic to the pan.

Add wedge onions to the mixture in the pan.

Add one bay leaf to the pan.

Sprinkle garlic powder over the vegetables.

Add a little bit of paprika to the pan.

Sprinkle Dano's original seasoning over the vegetables.

Add a little dry parsley to the mixture.

Place the whole chicken in the roasting pan around the vegetables.

Sprinkle more Dano's seasoning on top of the chicken.

Pour in four cups of water and four cups of chicken broth.

Cover the roasting pan and place it in a 350°F (175°C) oven for about 30 to 40 minutes.

Remove the pan from the oven after cooking.

Strain some juice from the pan and reserve two cups of the broth.

Use one cup of the broth to mix with half a cup of chicken gravy mix.

Transfer the gravy mixture to medium-low heat on the stove and stir constantly.

In another saucepan, add mushroom soup to the gravy mixture and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens