Roasted Chicken Over Roasted Yukon Gold Potatoes Recipes

OVEN-ROASTED CHICKEN THIGHS WITH CARROTS AND YUKON GOLD POTATOES

Steps:

• Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.
• Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.
• Place chicken on platter; top with chives.

ROASTED CHICKEN OVER ROASTED YUKON GOLD POTATOES

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layerin roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining tablespoons of each butter and oil. Place chicken ontop of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instand read thermonmeter. 10 to 20 more.
• Carve chicken in roasting pan allowing the juices to combine witht he potatoes. Serve from the roasting pan, spooning pan juices over potatoes.

PERFECT ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
• Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).