Author Notes
Roasted Chicken and Potatoes topped with tasty Green Herb Sauce – easy one pan meal full of bold flavors! —Angelina Papanikolaou
Continue After Advertisement
Ingredients
- Chicken and Potatoes
-
1
whole chicken, quartered
-
3 pounds
Yukon gold potatoes, halved then quartered
-
2 tablespoons
butter, melted
-
salt and pepper
-
1/2 teaspoon
dry rosemary
-
2
cloves garlic, pressed
-
2
lemons
- Herb Sauce
-
3 tablespoons
olive oil
-
1 tablespoon
red wine vinegar
-
1 teaspoon
Dijon mustard
-
1/2 cup
fresh mint
-
1/2 cup
parsley
-
1 tablespoon
capers
-
2
cloves garlic
-
salt and pepper
Directions
-
Preheat the oven to 350°F.
-
In a small bowl, combine melted butter, salt, pepper, rosemary, garlic, and juice of one lemon.
-
In a large roasting pan, arrange potato wedges in a single layer. Coat potatoes with ⅓ of the butter mixture. Toss to combine.
-
Place chicken pieces over the potatoes. Rub the rest of the butter mixture onto chicken.
-
Cut remaining lemon into wedges and arrange over potatoes and chicken.
-
Roast in oven 1½ hours, or until chicken reaches 170°F.
-
While the chicken and potatoes are roasting, prepare the herb sauce.
-
In a small food processor, combine all ingredients. Process just until finely chopped (you don't want a paste!).
-
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.
See what other Food52ers are saying.