Whole Roasted Chicken with Crispy Potatoes
A classic Italian recipe for juicy roasted chicken and crispy potatoes.
Sign up to personalise this recipe
- •6 pounds Whole chickeninsides removed
- •1/2 Lemonjuice for rubbing
- •1 clove Garlicminced
- •2 tablespoons Fresh rosemaryminced
- •1 teaspoon Saltfine
- •Black pepperpinch, freshly ground
- •1 clove Garlichalved
- •1 sprig Fresh rosemary/
- •Black oliveshandful
- •Extra virgin olive oildrizzle
- •Potatoespeeled and cut into bite-sized pieces
- 1
Rub the juice from half a lemon over the chicken skin.
1 min
- 2
Mix minced garlic, fresh rosemary, salt, and black pepper to create a rub.
2 min
- 3
Loosen chicken skin and apply the rub, garlic, and rosemary under the skin and inside the cavity.
5 min
- 4
Add lemon half, black olives, salt, pepper, and olive oil inside the cavity.
2 min
- 5
Pin the chicken skin closed with toothpicks or skewers.
1 min
- 6
Let the chicken rest overnight.
12h 0m
- 7
Preheat oven to 485°F (250°C).
5 min
- 8
Roast chicken for about 3 hours, flipping halfway and removing foil for the last hour.
3h 0m
- 9
Peel and cut potatoes, soak in water for 2 hours.
2h 0m
- 10
Coat potatoes with olive oil and roast for 45 minutes at 485°F (250°C).
45 min
- 11
Flip potatoes after 20 minutes and add salt, rosemary, and more olive oil.
10 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza