Easy

Roast chicken with sliced potatoes

Name: Roast chicken with sliced potatoes
Prep time: 32 min
Cook time: 120 min
Total time: 152 min
Yield: 4 servings
Cuisine: Spanish, Home-style
Ingredients: 1700 g Whole chicken; 1000 g Potato; 180 g Onion; 80 g Lemon; 45 g Garlic; 3 g Rosemary; 3 g Thyme; 50 ml Extra virgin olive oil; 150 ml Water; 10 g Salt; 2 g Black pepper

Total time2 h 32 min Preparation and possible waiting 32 min · Cooking 2 h

Preparation and possible waiting: 32 min · Cooking: 2 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Slow-roasted lemon and herb chicken with tender sliced potatoes and onion.

Jump to steps

32 minpreparation and possible waiting

2 hcooking

4servings

5.001 kcalwhole recipe

1.250 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 32 min Preparation and possible waiting 32 min · Cooking 2 h

Preparation and possible waiting: 32 min · Cooking: 2 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

SpanishHome-style

Season

All year round

Occasion

For the whole familyWeekend

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Pat the whole chicken dry, rub with 25 ml olive oil and season inside and out with 6 g salt, 1 g pepper, the rosemary and thyme. Place the halved lemon and 15 g garlic in the cavity.
Cut the potatoes into 1 cm slices and thinly slice the onion. Toss them in a roasting tray with the remaining oil, remaining garlic, the remaining 4 g salt, 1 g pepper and the water.
Preheat the oven to 180°C. Place the chicken on a rack or in a separate dish and roast everything at 180°C. Remove the potatoes when tender and golden, after about 75 minutes.
Continue roasting the chicken for 105–120 minutes in total, basting with its juices, until both the breast and inner thigh reach 74°C, measuring without touching bone. Rest for 12 minutes before carving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.