Ingredients
-
Whole Chicken – One piece of 4 pounds
-
Salt (Kosher) – at least 1 tsp
-
Petite potatoes – 1 pound
-
Extra-virgin olive oil – 3 tbsps
-
Garlic bulb (whole) – 1 piece
-
Rosemary – at least 1 tsp
-
Thyme – at least 1 tsp
-
Pepper – a pinch
Instructions
-
Remove the whole chicken from your fridge one hour before cooking.
-
Preheat your oven to 325 degrees Fahrenheit.
-
Place the chicken in an ovenproof glass dish and sprinkle salt on it.
-
Generously season the chicken. Remember, you don’t have to use any exact salt quantity. The measurement will depend on your estimation.
-
Allow the chicken to stay at room temperature for about one hour, and prepare the potatoes during that time.
-
Place the potatoes in a medium bowl and add one tbsp of extra-virgin olive oil. Add a pinch of kosher salt and pepper for taste.
-
After one hour, season your chicken with about one tsp of rosemary and thyme.
-
Add the remaining two tbsp of olive oil to the chicken and baste it using a brush.
-
Place potatoes around the chicken in the glass dish.
-
You should also put the garlic bulb between the potatoes. Remember to cut the ingredient in half to place it on two different sides.
-
Put the dish into the oven and let the chicken cook for 2.5 to 3 hours, until it is golden brown
-
Remove the dish after the chicken has cooked perfectly. Let it be at room temperature for ten minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4
- Calories: 416 kcal
- Sugar: 0.4 g
- Sodium: 1032 mg
- Fat: 25.3 g
- Carbohydrates: 3.8 g
- Protein: 42.9 g
- Cholesterol: 119 mg