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Whole chicken baked with potatoes
Whole chicken baked with potatoes – a beautiful and hearty dish that is perfect for both a festive table and a family lunch. Everyone loves chicken and potatoes, so this dish is always welcomed with joy by both guests and family. There are quite a few ways to prepare this dish. Some like to add mushrooms, while others prefer pineapples; in either case, the dish turns out very delicious. This recipe presents a classic preparation of a whole chicken with spices and seasonings that make the bird aromatic, with a beautiful golden crust, and an equally fragrant side dish - potatoes. If you don't know how to deliciously prepare a whole chicken baked with potatoes, then this step-by-step recipe with photos is specially for you!
Ingredients
Show ingredients
- chicken – 1.5 kg;
- medium potatoes – 8-10 pcs;
- garlic – 2-3 cloves;
- rosemary – 1 sprig.
For the chicken marinade:
- soy sauce – 2-3 tbsp;
- pomegranate sauce – 1 tsp;
- salt – to taste;
- black and red pepper – to taste.
For the golden crust:
- favorite spices for chicken – 1-2 tbsp;
- sour cream – 1-2 tbsp;
- egg yolk – 1 pc.
For the potatoes:
- olive oil – 2-3 tbsp;
- salt – to taste;
- herbs de Provence – 1 tsp.
Preparation
- Choose a meaty chicken, preferably a broiler. Wash the carcass thoroughly. Remove any feathers if present, as well as any unnecessary parts of the wings and legs. Excess fat can be trimmed off.
- Prepare the ingredients for the marinade according to the recipe or to your preference.
- Combine the marinade in a separate bowl and let it steep. Meanwhile, cut open the carcass along the belly and turn it inside out. If necessary, rinse and remove any excess from the inside, and dry with a paper towel.
- Generously rub the marinade all over the carcass, cover it with cling film, and place it in the refrigerator to marinate for a few hours. Overnight is better.
- After a few hours, prepare your favorite spices for the chicken. You can make such a mixture from several seasonings yourself or use a ready-made one.
- Remove the excess marinade and generously sprinkle the chicken with aromatic spices. Set the carcass aside for ten to fifteen minutes while working on the potatoes.
- For the potatoes, prepare oil, definitely herbs de Provence, as well as salt and pepper to taste.
- Peel the potatoes, wash them, and dry them with a paper towel. Cut them into four to six pieces. You should end up with wedges. Mix the prepared seasonings into the potatoes well.
- For the bird’s golden crust, you will need sour cream and an egg yolk.
- Using a silicone brush or your hands, thoroughly coat the chicken with sour cream on all sides, don’t forget the belly.
- You can line the baking tray with foil, but if you are confident in your dish, you may not need to do so. Place rosemary and garlic on the bottom of the tray.
- Place the prepared carcass on top. Arrange the potatoes around the chicken.
- Place the dish in the oven for fifty minutes at 180°C. Towards the end of cooking, if the crust is not golden enough, you can turn on the grill for ten minutes at 220°C. Be sure to watch that the chicken does not burn at this time.
- Tasty and golden chicken with potatoes baked whole in the oven is ready. Immediately transfer it to a large platter and surround it with potatoes. Serve hot.
