Roasted Chicken with Fingerling Potatoes

Definitive roasted chicken recipe with fingerling potatoes

Roasted chicken served with really delicious sides is one of the best meal on the planet. Grilled vegetables if you have them fresh in the summer, fingerling potatoes in the autumn and winter with a green salad and mustard vinaigrette.

Relatively easy recipe, fuss-free, yields a great result.

Roasted Chicken with Fingerling Potatoes

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4
Author Tania Van Pelt

Ingredients

Roasted Chicken

  • 3 tablespoons olive oil divided
  • 1 3½ –4-lb. pasture-raised organic chicken
  • Kosher salt and freshly ground black pepper
  • 1 lemon cut in half

Roasted Potatoes

  • 1 pound fingerling or yukon gold potatoes cleaned, scrubbed, and dried
  • Sea salt
  • 1 tablespoon olive oil

Classic Mustard Vinaigrette for Green Salad

  • 1 heaping tablespoon Dijon or whole grain mustard
  • 1 ½ tablespoons unfiltered apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground pepper
  • ½ cup extra virgin olive oil
  • 1 small garlic clove

For the Green Salad

  • 4 cups of your favorite greens and lettuces leaves torn
  • ½ cup carrots shaved
  • ½ cup radishes thinly sliced
  • ½ cup mustard vinaigrette

Instructions

  1. Preheat oven to 425°. Heat 1 tablespoon olive oil in a large ovenproof (cast-iron) skillet over medium-high. Season chicken inside and out with salt and pepper, and cook, breast side down, until golden brown. Use tongs to gently rotate chicken, careful not to tear skin, and brown on all sides, 12–15 minutes total.
  2. Stuff both halves of lemon in the cavity and drizzle remaining olive oil over chicken.
  3. Place chicken, breast side up, in the oven. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35–40 minutes. If you don't have a thermometer, check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready. Transfer chicken to a cutting board and let rest at least 15 minutes before carving.

For the Potatoes

  1. Rub potatoes with olive oil, sprinkle about a teaspoon of sea salt, and place on a baking sheet. Place potatoes in oven, heated to 425°. Roast for 20 minutes, or until crispy on outside and tender on inside. Allow to rest for a few minutes before serving.

Classic Mustard Vinaigrette

  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving. Season with salt and pepper to taste.

For the Green Salad

  1. Toss together all the vegetables and dress with the mustard vinaigrette, season with salt and pepper, to taste.