Simple Roast Chicken
Serves 6|
Hands-On Time:
10m
|
Total Time:
1hr
25m
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
- 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.
- Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
- 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.
Nutritional Information
- Per Serving
- Calories 429
- Fat 22g
- Sat Fat 5g
- Cholesterol 111mg
- Sodium 431mg
- Protein 37g
- Carbohydrate 20g
- Fiber 2g
What does this mean? See Nutrition 101.
Quick Tip
Get a jump start on your weeknight dinners by roasting 2 birds at once. Place them side by side in a roasting pan and allow
an additional 15 to 20 minutes of cooking time.
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