Simple Roast Chicken

Simple Roast Chicken
Jim Franco
Serves 6
preparation
10
minutes
cooking
85
minutes

Ingredients

1
onion, sliced
1
3 1/2- to 4-pound chicken, giblets removed
1
tablespoon
olive or vegetable oil
Kosher salt and black pepper
1 1/2
pounds
new potatoes, halved

Directions

  1. Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
  2. Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
  3. Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions.
Pam Anderson
January 2006

Nutritional Information

  • Per Serving
  • Calories 429
  • Fat 22 g
  • Sat Fat 5 g
  • Cholesterol 111 mg
  • Sodium 431 mg
  • Protein 37 g
  • Carbohydrate 20 g
  • Fiber 2 g
What does this mean? See Nutrition 101.