Crispy Italian Roast Chicken And Potatoes
Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It's dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It's the set and forget roast dinner recipe you've been looking for.
Servings 4 servings
Calories 407kcal
Cost $15
Equipment
Ingredients
For the Seasoning
- 1/4 cup coarse sea salt
- 4 cloves garlic roughly chopped
- 1 handful fresh sage roughly chopped
- 1 handful rosemary roughly chopped
Instructions
For the Seasoning:
- Pour the coarse salt into a bowl, then add in your chopped garlic, sage and rosemary, and mix well.1/4 cup coarse sea salt, 4 cloves garlic, 1 handful fresh sage, 1 handful rosemary
To Prepare the Chicken:
- Massage the herb and salt seasoning all over the chicken skin, making sure it’s well and truly coated.1.5 kg whole roasting chicken
- Cover and pop in the fridge for 3 hours. Take it out of the fridge 1 hour before cooking to help bring it back up to room temperature.
To Roast the Chicken:
- Preheat the oven to 250˚C (480˚F). Yep. That is going to be one hot oven for roasting this chicken.
- Meanwhile pop your potatoes and onions into a roasting pan and use them to create a nice base for your chicken.1 onion, 5 potatoes
- Brush all the salt off the chicken. Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven. Allow half an hour of cooking per 500 g (1.1 lb) of chicken, so 1.5kg (3.3 lb) = 1.5 hours. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and to flavour the potatoes with all that gorgeous roasting jus.
- At the halfway point, flip the chicken and vegetables over then pop it back in the oven. This will allow that gorgeous skin to turn into crispy, golden brown deliciousness.
- Once the chicken is done, take it out of the oven and wrap it up in some aluminium foil. For the juiciest, tastiest and most tender chicken ever, allow it to rest for at least 10 minutes covered in aluminium foil before you dive in. ;)
Video
Notes
- Chicken - We're doing a whole roast chicken today! Our recipe is based on a 1.5kg (3.3 lb) chook, but you can adjust your cooking time to suit a bigger or smaller bird. Allow half an hour of cooking per 500 g / 1.1 lb of chicken.
- Hot Oven - This is crucial. We really do mean 250°C (480°F)! Get that oven hot guys – that’s what gives you a crispy skin while keeping the moisture in the chook!
- Timing (Based on 1.5kg Chicken) -
- 11:30am: Prepare the seasoning to allow the flavours to develop.
- 12:30pm: Massage the salt into the chicken, then pop into the fridge to dry brine for 3 hours.
- 3:30pm: Remove the chicken from the fridge to bring up the meat temperature.
- 4:30pm: Pop the chicken into the oven and prepare any other side dishes or salads to go with dinner.
- 6pm: Serve and eat!
- Switch up the Protein - You can use this recipe with lamb, beef or pork if you prefer.
- Herbs - While we've used rosemary and sage in our recipe, feel free to experiment with other herbs like oregano and thyme.
Nutrition
Calories: 407kcal | Carbohydrates: 4g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 7201mg | Potassium: 407mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg