Weeknight Roast Chicken with Potatoes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 servings
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Calories
721 kcal
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Course
Main Course
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Cuisine
American
Weeknight Roast Chicken with Potatoes
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Recipe for roast chicken with red pepper paste and roasted potatoes. A great dish for your family any night of the week. Kosher for Passover
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Ingredients
Roast Chicken Ingredients
- 3-4 pounds roasting chicken
- 5 tablespoons Amped-Up Red Pepper Paste (see notes)
Potato Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1/4 cup Amped-Up Red Pepper Paste
- 1 tablespoon olive oil
Instructions
- Position the rack to the center of the oven and crank the heat to 425°F.
- Discard excess fat from inside the cavity of the chicken and reserve the giblets for another use. Pat the bird dry, then carefully wiggle your fingers under the skin to release it from the meat--the breast, legs, and back--being mindful not to rip it. Spoon 5 tablespoons of the red-pepper paste into a cup and, using your fingers, smear 4 tablespoons under the skin and in the cavity. Smear the remaining tablespoon over the entire bird. (Sometimes I go to town and smear on more paste.) Tie the legs together with twine and tuck under the wing tips. Place the chicken breast-side down on a V-rack inside a foil-lined roasting pan. Sprinkle with a bit of salt and pepper.
- Toss the potatoes with 1/4 cup of the red-pepper paste and the oil, season with salt and pepper, and scatter them in the pan under the chicken. Roast the bird for 35 minutes, then using tongs turn breast-side up. Toss the potatoes well to coat with the drippings. Baste the breast lightly with a bit more of the paste. Lower the heat to 350°F, and continue cooking until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 50 minutes to 1 hour more, longer if the chicken came from the refrigerator.
- Remove the bird, tent with foil, and let sit for 10 to 15 minutes before carving. If the potatoes aren't tender, toss again, bump up the oven to 450°F, and continue roasting while the bird rests.
Notes
- Amped-Up Red Pepper Paste Recipe
Nutrition Information
Show Details
Calories
721kcal
(36%)
Carbohydrates
35g
(12%)
Protein
49g
(98%)
Fat
42g
(65%)
Saturated Fat
11g
(55%)
Cholesterol
213mg
(71%)
Sodium
481mg
(20%)
Potassium
1792mg
(51%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
2650IU
(53%)
Vitamin C
39.8mg
(44%)
Calcium
106mg
(11%)
Iron
11.8mg
(66%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 35g | 12% |
| Protein | 49g | 98% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 213mg | 71% |
| Sodium | 481mg | 20% |
| Potassium | 1792mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 2650IU | 53% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 106mg | 11% |
| Iron | 11.8mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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