Garlic Roasted Chicken with New Potatoes
Updated Oct 20, 2022, Published Apr 04, 2014
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Garlic Roasted Chicken with New Potatoes
Ingredients
- 3 small garlic heads, , separated into cloves and peeled
- 7 tablespoons extra-virgin olive oil, , divided use
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 whole chicken, , butterflied (ask your butcher to do it for you)
- 1½ pounds baby Yukon Gold or other new potatoes, (about 1-inch in size)
- 1 cup baby arugula, , minced
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350ºF.
- Place the garlic in a roasting pan or on a rimmed sheet pan.
- Drizzle with 1 tablespoon of the olive oil and season with a big pinch of salt and pepper.
- Rub 1 tablespoon of the olive oil all over the chicken and season well with salt and pepper.
- Place the chicken on top of the garlic making sure all the cloves are under the chicken.
- Roast for 45 minutes.
- In a mixing bowl, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
- Remove the pan from the oven.
- Move the garlic from under the chicken and add the potatoes to the pan.
- Roast for another 45 minutes or until the potatoes are tender and the chicken is golden brown.
- While the chicken is roasting, whisk together the arugula, lemon juice, remaining 4 tablespoons of olive oil, and a big pinch of salt and pepper.
- Serve the chicken drizzled with the arugula dressing.
Nutrition
Calories: 791kcalCarbohydrates: 37gProtein: 40gFat: 53gSaturated Fat: 12gCholesterol: 143mgSodium: 149mgPotassium: 1179mgFiber: 4gSugar: 2gVitamin A: 385IUVitamin C: 47mgCalcium: 87mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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