Author Notes
Roasted Chicken and Potatoes topped with tasty Green Herb Sauce – easy one pan meal full of bold flavors! —Angelina Papanikolaou
Ingredients
- Chicken and Potatoes
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1
whole chicken, quartered
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3 pounds
Yukon gold potatoes, halved then quartered
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2 tablespoons
butter, melted
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salt and pepper
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1/2 teaspoon
dry rosemary
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2
cloves garlic, pressed
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2
lemons
- Herb Sauce
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3 tablespoons
olive oil
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1 tablespoon
red wine vinegar
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1 teaspoon
Dijon mustard
-
1/2 cup
fresh mint
-
1/2 cup
parsley
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1 tablespoon
capers
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2
cloves garlic
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salt and pepper
Directions
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Preheat the oven to 350°F.
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In a small bowl, combine melted butter, salt, pepper, rosemary, garlic, and juice of one lemon.
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In a large roasting pan, arrange potato wedges in a single layer. Coat potatoes with ⅓ of the butter mixture. Toss to combine.
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Place chicken pieces over the potatoes. Rub the rest of the butter mixture onto chicken.
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Cut remaining lemon into wedges and arrange over potatoes and chicken.
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Roast in oven 1½ hours, or until chicken reaches 170°F.
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While the chicken and potatoes are roasting, prepare the herb sauce.
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In a small food processor, combine all ingredients. Process just until finely chopped (you don't want a paste!).
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When the chicken is cooked, remove from oven. Immediately top chicken pieces with herb sauce and let sit 10 minutes before cutting. Use remaining sauce for serving.
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