This is such a simple and delicious roasted chicken that comes together all in one pan. The chicken is rubbed with garlic herb butter, cooked over potatoes and topped with parmesan cheese.
Ingredients
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1 whole chicken, butterflied
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1/2 stick butter, softened
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2 cloves garlic, grated
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1/4 cup parsley, chopped
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1 tablespoon thyme, chopped
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2 pounds baby potatoes, halved
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1/4 cup parmesan, grated
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1 lemon, wedged
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2 tablespoons Mediterranean Medley Olive Oil (or any varietal)
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1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Season the chicken on both sides generously with salt about an hour before cooking. Set aside to let come to room temp before cooking.
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Heat the oven to 425 degrees.
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In a small bowl mix the butter, garlic, herbs and a pinch of salt and pepper together. Rub all over the chicken, including under the skin.
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Add the oil to a large oven proof skillet. Place the potatoes flesh side down in a single layer to the bottom. Place the chicken on top breast side up.
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Roast for 30 minutes. Sprinkle parmesan cheese over the top and roast for another 15 minutes until cooked to an internal temp of 165. Rest for 10 minutes before slicing. Serve with wedges of lemon.
Takes 1 hour
Serves 4
