Thursday, December 5, 2013

Roasted Herb Chicken And Potatoes

I usually cut up the chicken but for some reason I wanted to just roast it. Saw a few recipes and settled on this one from Allrecipes.  It was a good choice, this one is a keeper!


1 1/2 pounds baking potatoes
1 large onion- sliced
1/3 cup soy sauce ( used low sodium)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic- pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried  rosemary , crushed
3/4 teaspoons black pepper
One - 4 pound chicken


Cut potatoes into 1/2 inch thick slices. Combine with onion in a shallow baking dish or pan. 

Mix the soy sauce, olive oil, red wine vinegar, oregano, rosemary, garlic and pepper, drizzle 1 tablespoon over the potato mixture and toss until evenly coated.

Rinse chicken under cold running water, the neck and giblets discarded. Pat the chicken dry and place the chicken breast side up in the center of the pan, moving the potatoes slightly.

Brush the chicken, including the cavity with the soy mixture.

Roast in a 375 F oven for an hour and 15 minutes or until meat thermometer reaches 180 degrees. Brush with soy sauce every 30 minutes and stir up the vegetables .

Remove from the oven and let it stand 10 minutes before carving. 


  1. This looks delicious. I enjoy roasting a whole chicken and this recipe looks like one I'll be trying next time I roast a chicken.

  2. Mmmmmm-what a feast you had. I love recipes like this-easy and all in one pan. Just a vegetable for the side and dinner is served.

    Thanks Linda-it sounds and looks deelicious! Off to pin......... :)

  3. Boy, this brings back memories of my childhood, when we had Roasted Chicken and veggies all the time. This looks so good.

  4. Looks good Linda! And it is cold and freezing rain up here so envy your temps right now! Chris

  5. This recipe is outstanding!! My daughter loved it and thought it was delicious. I have to agree! ~Dawn