Garlic & Herb Roasted Chicken and Potatoes


I make this delicious dinner in my Pampered Chef Deep Covered Baker. Love that thing! It’s like magic for meats, whether in the microwave or oven, they come out soooo moist. If you don’t have one, you could still roast it in the oven in a regular roasting pan.

1 whole chicken, thawed, rinsed, inside stuff removed (of course!)

1/2 cup of dairy free butter. I use Earth Balance brand.
1-2 tsp lemon juice
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1 tsp basil
1 tsp parsley
1 tsp thyme
3 cloves garlic, minced

Red potatoes, washed and diced. Enough to serve your party size.

Mix butter and seasons together and spread over, under, inside, and beneath skin of chicken.
Place potatoes in bottom of pan. Place chicken directly on top, breast side up.

Bake at 400F for 1 hour, or until meat thermometer placed in meaty party of thigh reads at least 165 degrees and meat is no longer pink.

The juices from the chicken make the potatoes so moist and flavorful and the leftover chicken can be frozen and saved for use in other dishes like chicken and dumplings.


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