Easy 1-hour Roasted Chicken and Potatoes
November 8, 2011
I think my mom got this recipe from a chef friend-of-a-friend several years ago…I’m kind of cloudy on the details of where it came from. But what I do remember is that we tried it right away (mainly out of curiosity-it sounded to easy to be true), and it was fabulous. I have since made it many, many times. I make it for company, for regular week-day meals, and for weekend “special” meals. It only takes an hour (well, an hour and five minutes, for the prep time of cutting potatoes), and it’s only 3 ingredients. The only down-side is that your house will get smoky, the fire alarm may go off, and you will need to clean your oven. I always make it when my oven is already pretty dirty, and ready for me to run the self-clean cycle.
As many times as I’ve made this, I’ve never altered or added anything. It turns out perfectly every time, so what’s to mess with? I’ve used all three citrus fruit options, and there really isn’t a difference in the flavor of the chicken, in my opinion. I usually serve it with a vegetable, like steamed green beans or sauteed spinach, but tonight I made this quinoa salad with it and it was great!
Roasted Chicken and Potatoes
1 whole roasting chicken
1 lime, lemon or orange, halved
1-2 lbs. red potatoes, halved
1 metal roasting pan
Preheat oven to 500 degrees. Rinse and pat-dry chicken, and place breast-side up in the pan. Place citrus fruit into cavity of chicken, and tie legs together with kitchen twine. Place potatoes around the chicken in the pan, as close to the chicken as you can get them. Roast for 1 hour. Remove from the oven and allow to sit for about 15 minutes before carving.