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Easy Roasted Chicken and Potatoes

User Rating 4 Star Rating (4 Reviews)


Roasted Chicken With Potatoes

Roasted Chicken With Potatoes

Diana Rattray
Lemon and garlic give the chicken great flavor in this recipe, and it's easy to prepare. This is a delicious all-in-one meal for a busy family.


  • 1 chicken, about 3 1/2 to 3 pounds, quartered
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • Dash pepper
  • 1 teaspoon salt, divided
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • 8 ounces fresh sliced mushrooms
  • 2 pounds small red potatoes, cut in large chunks or quartered
  • 1 large onion, sliced
  • 1 teaspoon fresh chopped rosemary or thyme or about 1/2 teaspoon dried rosemary or thyme, divided
  • 1 pint grape tomatoes, halved, optional


Heat oven to 375°.

Quarter the chicken, wash, and pat dry; place in a shallow dish or food storage bag. Combine lemon juice, garlic, a dash of pepper, 1/2 teaspoon salt and wine; pour over the chicken and turn to coat. Cover or seal and refrigerate for at least 1 hour.

In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil; add mushrooms. Saute until mushrooms are golden brown.

Meanwhile, prepare potatoes and onions; place in a bowl and toss with the remaining 1/2 teaspoon salt, a dash of pepper, and half of the rosemary or thyme, and the remaining 1 tablespoon olive oil. Set aside.

Take the chicken out of the marinade and arrange in a roasting pan. Sprinkle with the remaining rosemary or thyme. Pour remaining marinade into the mushrooms and boil for 2 minutes to reduce slightly. Arrange the potatoes and onion around the chicken pieces. Pour mushrooms over the chicken pieces. Roast for about 1 1/2 hours, turning chicken after 1 hour. If desired, sprinkle the tomatoes over the chicken and potatoes about 15 minutes before done. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
Serves 4.

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[blockquote shade=grur]Guide's Response to User Reviews
"I'm sorry for any inconvenience with this recipe. I just went through it and fixed the inconsistencies between ingredients and text. Thank you for your comments." - Diana Rattray, Your Guide to Southern Food

User Reviews

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 5 out of 5
So Easy and So Good, Member st0ked

What a wonderful meal. I made it with boneless chicken breasts instead of whole chicken. If you're on a sodium restricted diet, it works great with the amout of salt cut to 1/4. The lemon and wine give it just enough zing so you don't miss the salt. I followed the directions to a t using fresh rosemary (but cutting the salt) and yes, my picky family liked it too.

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