Roast Chicken Potatoes and Garlic 1977
Transport your taste buds back to a timeless culinary era with this hearty and rustic "Roast Chicken, Potatoes, and Garlic 1977" recipe. Featuring a succulent whole chicken rubbed with garlic butter and stuffed with fresh thyme and lemon, this dish roasts to golden perfection alongside tender Yukon Gold or red potatoes and whole caramelized garlic heads. The result is a one-pan masterpiece that's rich in savory flavor and perfectly seasoned with olive oil, salt, and black pepper. A simple yet elegant pan sauce made from drippings and chicken stock ties it all together, creating a comforting meal that’s as easy to make as it is impressive. Perfect for Sunday family dinners or cozy gatherings, this classic recipe is a must-try for anyone seeking a satisfying and flavorful roast chicken dinner. Keywords: roast chicken, garlic roast chicken, roasted potatoes, one-pan dinner, comforting roast recipes.
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Recipe Information
Ingredients
- 1 unit (around 4-5 pounds) Whole chicken
- 2 pounds Potatoes (Yukon Gold or red)
- 2 units Garlic heads
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 sprigs Fresh thyme
- 1 unit Lemon
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water, and pat it dry with paper towels.
Rub 2 tablespoons of olive oil all over the chicken, then season it generously with 1 1/2 teaspoons of salt and 3/4 teaspoon of black pepper, including the cavity.
Cut the lemon in half and insert it along with the thyme sprigs into the cavity of the chicken.
In a small bowl, mix 2 tablespoons of softened butter with 1 minced garlic clove (optional for extra flavor). Gently lift the skin over the breast of the chicken and rub the garlic butter underneath.
Cut the potatoes into roughly 1-2 inch chunks. Slice the tops off the heads of garlic to expose the cloves, but leave the skins on.
In a large roasting pan, toss the potatoes and whole garlic heads with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Arrange them evenly around the edges of the pan.
Place the seasoned chicken breast-side up in the center of the roasting pan, ensuring the potatoes and garlic surround but do not overlap the chicken.
Roast in the preheated oven for 60-75 minutes. Halfway through, stir the potatoes to ensure even browning and baste the chicken with any juices in the pan.
After the cooking time, insert an instant-read thermometer into the thickest part of the chicken’s thigh (without touching the bone). It should read 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 10-15 minutes, loosely tented with foil.
While the chicken rests, pour the chicken stock into the roasting pan. Place the pan on a stove burner over medium heat and use a wooden spoon to scrape up any browned bits, allowing the mixture to simmer for 2-3 minutes to form a light pan sauce.
Carve the chicken and serve with roasted potatoes, the caramelized garlic (spread onto bread or mashed with the potatoes), and the pan sauce drizzled on top.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 5231 mg | 227% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 10.2 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4467 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
