Whole chicken roasted with new potatoes

Name: Whole chicken roasted with new potatoes - Sofia I.
Ingredients: 1 whole chicken weighing approximately 2 kg; 2 tablespoons of soft butter at room temperature; 2; 3 tablespoons of olive oil; 1 bunch of fresh mint leaves; 1 teaspoon of salt and freshly ground pepper; 1 kg of new potatoes seasoned with salt and pepper; 1 cup of semi; dry white wine.

Meat - Whole chicken roasted with new potatoes by Sofia I. - Recipia

A whole roasted chicken with new potatoes is perfect for a family meal, especially when you want to prepare the meat and side dish in the same pan. The butter mixed with mint is placed under the chicken's skin, where it gradually melts and helps keep the meat tender. The potatoes roast in the juices released by the chicken and in the white wine, and at the end, you can choose between a softer skin, kept under foil, or a browned and crispy one. Quick Info Preparation time: not specified; includes cleaning and preparing the chicken and potatoes Cooking time: approximately 2 hours Total time: at least 2 hours plus the time needed to prepare the ingredients Servings: approximately 4-6, depending on the portion of meat served Difficulty: medium Recipe type: oven-roasted chicken with new potatoes Ingredients 1 whole chicken, about 2 kg 2 tablespoons of soft butter, at room temperature 2-3 tablespoons of olive oil 1 bunch of fresh mint leaves 1 teaspoon of salt for the butter mixture, plus salt for seasoning the chicken and potatoes Freshly ground pepper, for the butter mixture, chicken, and potatoes 1 kg of new potatoes, seasoned with salt and pepper 1 cup of semi-dry white wine Preparation method 1. Clean the chicken both outside and inside. Let it drain for a few minutes, then pat it dry with paper towels. It is important that its surface is as dry as possible before seasoning. 2. Carefully loosen the skin from the meat around the chicken with your fingers. Do not completely detach it. Create pockets between the skin and meat so you can insert the butter mixture without tearing the skin. 3. Finely chop the mint leaves. In a bowl, mix the soft butter with a tablespoon of olive oil, mint, a teaspoon of salt, and a teaspoon of freshly ground pepper. Mix until you obtain a smooth paste. 4. Insert the butter mixture into the pockets formed under the chicken's skin and distribute it as evenly as possible. There is no need to completely detach the skin; work gradually with your fingers to avoid damaging it. 5. Then rub the chicken's skin with the remaining olive oil. Sprinkle salt and freshly ground pepper on top. 6. Season the new potatoes with salt and pepper. Place the chicken in a heat-resistant dish and fill its interior with the seasoned potatoes. Depending on the size of the chicken, any remaining potatoes can be arranged in the dish around it. 7. Pour the white wine into the dish beside the chicken. Be careful not to pour all the wine directly over the skin, as it will brown more slowly. 8. Place the dish in the preheated oven at 200 degrees Celsius and roast the chicken for one hour. 9. After the first hour, reduce the temperature to 180 degrees Celsius and leave the dish in the oven for another hour. Occasionally, take the dish out and brush the chicken with a silicone brush using the wine and fat left in the dish. This step is repeated throughout the cooking process and helps keep the chicken juicy. 10. When the chicken is done, you can cover it with aluminum foil and let it rest for 10 minutes. This way, the skin remains softer and does not dry out excessively, and the meat has time to rest. 11. If you prefer a crispy and well-browned skin, remove the chicken from the dish after roasting and place it on the oven rack. Place a tray underneath to catch the drippings, and leave the chicken in the oven for another 10-15 minutes until it browns on the outside. Why I make this recipe often This is a practical recipe because the chicken and potatoes cook together, without the need for multiple separate preparations. The butter paste placed under the skin keeps the meat tender, and the mint adds a subtle flavor, different from the spices usually used for roasted chicken. I also like that the texture of the skin can be adjusted at the end. If the chicken is covered with foil, the skin remains softer. If it is moved to the grill and further browned, it gets a crispier crust. Thus, the same recipe can be easily adapted according to preferences. Tips The chicken should be patted dry before being brushed. Excess water on the skin prevents browning and makes it more difficult to distribute the oil and seasonings. The butter should be soft, at room temperature, to be easily mixed with the mint, oil, salt, and pepper. Do not use melted butter, as the paste will run too quickly and will be harder to distribute under the skin. When loosening the skin, work carefully, especially around the breast area. The skin should remain attached to the chicken, forming only the space necessary for the butter paste. During cooking, use the liquid from the dish to brush the chicken. The wine and fat left by the meat mix in the dish, and repeated brushing helps maintain juiciness. After removing from the oven, let the chicken rest covered for 10 minutes if you are not aiming for a crispy skin. The time is already included in the recipe instructions for the version with foil. Substitutions The original recipe uses fresh mint, butter, olive oil, and semi-dry white wine. Exact substitutions for these ingredients are not recommended, as changing them may alter the flavor and texture of the dish. Variations The main variation presented is the finishing method. For a softer skin, cover the chicken with aluminum foil for 10 minutes after roasting. For a crispy skin, move the chicken to the oven rack and leave it for another 10-15 minutes, with a tray underneath. Serving ideas Serve the chicken alongside the roasted potatoes in the same dish. The potatoes can be taken from inside the chicken and from around it, then arranged on a platter with the pieces of meat. If you use the liquid and fat from the dish to brush the chicken, they can remain in the dish and poured over the potatoes when serving. Frequently asked questions Should the chicken be covered during cooking? No. In the basic recipe, the chicken is roasted uncovered at 200 degrees Celsius for the first hour and at 180 degrees Celsius for the second hour. Aluminum foil is only used after the chicken is done if you want the skin to remain softer. When is the oven temperature reduced? After the first hour of cooking, the temperature is reduced from 200 to 180 degrees Celsius. The chicken is then left for about another hour. What do I do if I want crispy skin? After the chicken is cooked, remove it from the dish and place it on the oven rack. Place a tray underneath to catch the fat, then leave the chicken for another 10-15 minutes until it browns. Can I use the potatoes only next to the chicken, not inside? The recipe calls for filling the chicken with new potatoes, and any remaining potatoes can be arranged around it in the dish. If you prefer to cook them only next to the chicken, keep the same quantity and season them with salt and pepper. Why is the chicken brushed during cooking? The chicken is brushed with the wine and fat left in the dish to help keep the meat juicy and maintain a flavorful surface throughout the cooking process. Nutritional values The values below are estimates and depend on the portion size, the amount of skin consumed, and how much fat remains in the dish. The estimate is calculated for one serving from a dish divided into 5 servings, with chicken, potatoes, and some butter and oil. Calories: approximately 650-750 kcal Protein: approximately 45-55 g Fat: approximately 30-40 g Carbohydrates: approximately 40-50 g The salt can vary depending on how much is used to season the chicken and potatoes. The chicken skin and the amount of butter consumed most significantly influence the fat and calorie intake. Storage and reheating Store leftover chicken and potatoes in a covered container in the refrigerator. For the best texture, consume them as soon as possible after preparation. The skin will not remain as crispy after refrigeration. When reheating, the chicken and potatoes can be warmed in the oven in a heat-resistant dish. Covering with foil helps the meat not to dry out. If you reheat the chicken without foil, the skin may brown again, but it should be monitored to prevent drying out.

Whole chicken roasted with new potatoes

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