Roasted Chicken With Potatoes And Salad Recipe

Roasting the Chicken

1. Preheat your oven to 400°F (200°C). 2. Rinse the chicken under cold water and pat it dry with paper towels. 3. Season the chicken generously with salt, pepper, and your choice of herbs (such as rosemary or thyme). 4. Place the chicken in a roasting pan, breast side up, and add a few cloves of garlic and slices of lemon inside the cavity for extra flavor. 5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken occasionally with its own juices to keep it moist.

Preparing the Potatoes

1. While the chicken is roasting, wash and cut the potatoes into wedges or cubes. 2. Toss the potatoes in a bowl with olive oil, salt, pepper, and any fresh or dried herbs you like (such as rosemary, thyme, or paprika). 3. Arrange the potatoes on a baking sheet in a single layer. 4. Roast the potatoes in the oven during the last 45 minutes of the chicken's cooking time, turning them halfway through to ensure they cook evenly and become golden brown.

Making the Salad

1. While the chicken and potatoes are roasting, prepare the salad. 2. Start with a mix of fresh greens (such as lettuce, spinach, or arugula). 3. Add sliced vegetables of your choice, like tomatoes, cucumbers, red onions, and bell peppers. 4. Optional: Add extras like olives, feta cheese, or croutons for additional flavor and texture. 5. Dress the salad with a simple vinaigrette made of olive oil, lemon juice or vinegar, salt, and pepper. Toss well to combine.

Serving

1. Once the chicken is done roasting, let it rest for about 10 minutes before carving. 2. Serve slices of the roasted chicken alongside the crispy potatoes and the fresh salad. 3. Enjoy your meal!