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June 25, 2008

Roast Chicken with Potatoes

Filed under: Uncategorized — bettylou79 @ 7:15 pm

This is one of our favorite fancy meals. I like to plate it up in the kitchen instead of serving it family style. It makes for a wonderful presentation. The recipe in the Everyday Food magazine suggests serving it with different greens but we like spinach. We dress up the spinach with some chopped pecans, dried cranberries and some basalmic vinegar. When we went away for a weekend with another couple and were in charge of dinner one of those nights this was our contribution. As I look at the recipe online it says it serves one, so obviously it is easy to just double it for 2 or more people. I have a feeling that you are smart and can do the math to increase the ingredients!!

Roast Chicken with Potatoes

source Everyday Food May 2007


Serves 1

  • 1 tablespoon butter, room temperature
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
  • 4 new potatoes, scrubbed, halved (quartered if large)
  • 1 bone-in, skin-on chicken breast half (10 to 12 ounces)
  • coarse salt and ground pepper
  • 1/2 bunch arugula (about 4 ounces), stemmed and coarsely torn


  1. Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees.
  2. Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.

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