Whole Roast Chicken with Potatoes
A whole chicken roasted with garlic and paprika alongside potatoes on one tray, yielding crisp golden skin and juicy meat.
- Time
- 1 h 40 min
- Serving
- 961 kcal
- Ingredients
- ≈ $2.16
- Protein
- 69 g
Ingredients
- 1 Whole chickenpack 1.6 kg ≈ $7.15 350 g
- 2 Potatoes≈ $2.19 per kg 250 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Sunflower oil 10 ml
- 5 Paprika 2 g
- 6 Salt 3 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 375°F (190°C). Rinse the chicken, pat dry with paper towels.
Season the chicken inside and out with salt, black pepper, paprika, and minced garlic3.
Cut potatoes2 into large chunks, toss with oil and a pinch of salt.
Place the chicken breast-side up on a baking tray, arranging potatoes2 around it.
Roast on the middle rack at 375°F (190°C) for 70–80 minutes, stirring the potatoes2 halfway through.
Check doneness: the thickest part of the thigh should run clear juice and reach at least 165°F (75°C) internally; potatoes2 should be tender.
Let the chicken rest 10 minutes under foil, then slice and serve with the potatoes2.
Tips
- Why it works
- Pat the chicken dry to prevent steam buildup, which keeps the skin crispy and the meat juicy. Wet skin traps moisture and makes it rubbery.
- Substitutions
- Use olive oil instead of sunflower oil for a richer taste. Replace paprika with ½ tsp smoked paprika for a deeper flavor.
- Common mistakes
- Overcooking makes the chicken dry. Notice when the skin burns or juices turn cloudy instead of clear.
- Storing and reheating
- Lasts 3 days in the fridge; reheat in a 160 °C oven for 20 minutes covered with foil. Freeze cooked chicken only without potatoes.
- Serve with
- Pair with steamed green beans and a simple lemon wedge for a balanced weeknight dinner.
In short
- In the planner this dish is cooked for two days: reheat on day two.
Comments 0
Sign in to leave a comment.
No comments yet.