Roasted whole chicken and potatoes recipe in oven

Tuck in the wings and tie the legs. This Dutch oven whole roast chicken recipe is my all-time favorite and there are rarely leftovers when I cook it up as everyone always returns for seconds or even thirds of this tasty dish.

Coat the chicken with this mixture and set it aside.

Roasted whole chicken and potatoes recipe in oven. Transfer the chicken on the cast iron skillet. Coat with olive oil. Squeeze half a lemon.

Insert the lemon in the cavity. Tuck in the wings and tie the legs. Put the potatoes on the sides of the skillet.

Preheat oven to 425F. Bake for 1 hour 30 minutes or until the dark meat part temp is 170F Rest the chicken for 20 minutes. Pat dry a thawed raw chicken with paper towels and place into a greased 913 baking dish.

Preheat your oven to 350 degrees F. In a bowl mix together the butter 2 Tbsp of fresh chopped rosemary 1 tsp of salt 12 tsp black pepper 12. Preheat oven to 500 F.

Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting. In a large bowl toss together the potatoes 2 tablespoons of olive oil and salt and pepper to taste. Place potatoes in the bottom of a cast iron Dutch oven.

Bake for about 55 to 60 minutes convection or until potatoes are tender and chicken is done see Tips below. Toss potatoes once midway through baking to ensure even cooking. Sprinkle over the potatoes.

Once the chicken has baked for 20 minutes place the baking sheet with the potatoes in the oven. Bake for 15 minutes. Using tongs turn over the potatoes.

Bake for 15 minutes or until the wedges pierce easily with a fork. Buying a whole chicken and cutting it into parts is less costly than buying chicken. This Dutch oven whole roast chicken recipe is my all-time favorite and there are rarely leftovers when I cook it up as everyone always returns for seconds or even thirds of this tasty dish.

Whats even better is that the dinner can be prepped in just 15 minutes and includes a generous helping of roast potatoes carrots and other veggies to. Roast for 15 minutes or until chicken is cooked through and sweet potato is tender. Sprinkle with pecan and cranberries to serve.

To toast pecans place on a tray and bake in an oven preheated to 170 degrees Celsius fan-forced for 7. Coat the chicken with this mixture and set it aside. Pour the rice into a baking dish add the chilis mix them shortly then add the water.

Place the potatoes on the rice layer and add the coated chicken on top of them. Bake for 45 minutes at 360 ºF180ºC.