Herb and Garlic Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
From a Chef's Kitchen
Who doesn't love simply roasted chicken and potatoes? Herb and Garlic Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes is simply delicious!
- 8-10 cloves garlic (peeled and halved)
- fresh thyme sprigs
- fresh rosemary sprigs
- 0.5 cup chicken broth
- 0.5 whole roasting chicken (about 2 to 2 1/2 pounds)
- salt and freshly ground black pepper
- 1 tablespoon herbes de Provence
- 2 tablespoons olive oil ((divided))
- 0.5 cup dry white wine
- potatoes (halved lengthwise )
- 0.75 pound fingerling potatoes
- 1 tablespoon olive oil ((divided))
- 2 tablespoons dijon mustard
- 2 teaspoons fresh rosemary
- salt and freshly ground black pepper (to taste)
- Preheat oven to 425 degrees. Place garlic cloves, thyme, rosemary and chicken broth in a roasting pan fitted with a wire rack.
- Season the chicken with salt and black pepper. Sprinkle with herbes de Provence.
- Heat oil in a large nonstick skillet or sauté pan over medium-high heat. Place chicken skin side down and sear 3-4 minutes or until skin is golden. Carefully turn it skin side up and transfer to prepared roasting pan.
- Add wine to skillet and bring just to a boil, then pour along with any pan drippings into roasting pan. Roast 15 minutes. Reduce oven temperature to 400 degrees and cook another 45 minutes or until a thermometer inserted into the thickest part of the thigh (being careful not to touch bone) registers 165 degrees and juices run clear.
- Let chicken rest 5 minutes before carving. Strain pan juices into a small serving bowl. Serve chicken with potatoes (see below) and the pan juice with the chicken.
- Line a baking sheet with nonstick aluminum foil. Toss potatoes with oil, mustard, rosemary, salt and black pepper. Place the potatoes, cut side down on the prepared baking sheet. Roast the potatoes 30 minutes, turn them over and continue roasting another 15 minutes.