This recipe yields a delicious, tender roasted chicken with crispy potatoes.
1 organic whole chicken
1 lime, halved
4 tablespoons cold butter or olive oil
4 potatoes, cut in 8 wedges each (russet or Yukon golds)
1 tablespoon olive oil
salt and pepper as desired
- Preheat oven to 500 degrees. Place chicken beast side up onto a large baking pan. Don’t forget to clean the innards out of the body cavity. Place the lime and the butter in the chicken cavity. Use olive oil instead of the butter if you have a dairy allergy. Tuck the wings tips behind the body to stabilize the chicken. Bake for 10 minutes
- Toss the potato wedges in oil. After the chicken has cooked for 10 minutes, use a spoon to move the chicken around so that it won’t stick. Then add the potatoes to the pan. Place the pan back in the oven and bake for 15 minutes.
- After the potatoes have baked for 15 minutes, use a spatula to unstick them from the pan. Bake an additional 15 minutes. Then use the spatula to unstick them again. Bake for another 15 minutes.
- Remove chicken from oven check for doneness (I always jiggle a leg to see if it is loose and see if the juices in the body cavity run clear). If the chicken isn’t done, return it to the oven for an additional 10 minutes. Allow the chicken to rest for 5 minutes before serving.