Herbed Chicken & Potatoes is an easy meal in one with moist, tender chicken and golden, crispy potatoes. Always a winner!
PrintHerbed Chicken and Potatoes
Herbed Chicken and Potatoes is an easy meal in one with moist, tender chicken and golden, crispy potatoes. Always a winner!
- Prep Time: 10
- Cook Time: 180
- Total Time: 200
Ingredients
Scale
- 2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
- 2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
- 1 tablespoon kosher salt, plus more
- ½ teaspoon freshly ground black pepper, plus more
- 6 tablespoons olive oil, divided
- 1 3½–4 pound chicken
- 1 lemon, quartered
- 1 head of garlic, halved crosswise
- 2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large
Instructions
- Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
- Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.
Nutrition
- Serving Size: 4