In our house, roast chicken is a favorite meal! Corinne, our youngest daughter, would say this is still one of her favorite meals! Now, she makes it herself in her own kitchen for her and her husband. The Pampered Chef Stone Bar Pan makes a wonderful gift for bridal showers or weddings, and we have gifted both of our daughter’s with these and they use them all the time. They are so versatile and can be used to cook so many recipes, from one pan roast chicken, to deep dish pizza, to cookies, to a myriad of roasted vegetables or meats (oven roasted potatoes are one of my families favorites for breakfast or dinner). This chicken dish is so simple and yet so satisfying, so comforting on a cool evening. You literally can’t fail with this recipe! It always comes delicious, very moist and very flavorful. The potatoes are crispy on the outside and soft in the inside. I use all Schilling and Schilling McCormick spices because they are all gluten free. Serve this dish with a vegetable or salad and your meal is complete. You also have time to do relax or have a drink while it’s in the oven cooking. While your visiting Pampered Chef, check out some of their other fun cooking, baking and kitchen tools!
Corinne’s Favorite Roast Chicken and Potatoes
Prep: 20 minutes
Bake time – 1 hour, 20 minutes – 1 hour, 40 minutes plus 10 minute rest
1 (4 – 4 1/2 pound) whole chicken
1 1/2 teaspoons salt, plus a sprinkle over the potato, carrot and onion pieces
1/2 teaspoon fresh ground black pepper, plus a sprinkle over you potato, carrot and onion pieces
1/8 teaspoon of garlic powder
3/8 teaspoon dried oregano
3 large sprigs of fresh rosemary
quarter of a lemon
3 – 4 tablespoons of olive oil
2 medium russet potatoes, cut in half lengthwise, then each half in 4 or 5 pieces
2 – 3 medium or large carrots, washed and cut into 2″ pieces
1 medium onion, cut into quarters
- Preheat oven to 400 degrees.
- Get your Pampered Chef Stone Bar Pan out. You can also use a 14 or 15″ large cast iron or a large casserole dish.
- Rinse the chicken with cool water and pat dry on the inside and outside, with several paper towels. Lay breast side up in the center of your stone bar pan or other baking dish.
- Sprinkle salt, pepper, garlic powder and dried oregano on to the chicken to coat, reserving some of each for the inside of the chicken.
- Squeeze lemon quarter on chicken, and put the lemon when done into the cavity opening.
- Break the rosemary and put one piece into the cavity and the other pieces on the pan.
- Lay your potato pieces in the pan, being sure to lay each in a single layer so they get a nice crisp bottom. Then add the onion and carrot pieces in (some can sit on top of your potatoes).
- Drizzle olive oil over the top of the chicken, then drizzle the rest over the potato chunks, carrots and onion chunks, and sprinkle additional salt and pepper over the vegetables.
- Place the chicken pan on the center rack of your preheated oven and bake for 1 hour 20 minutes – 1 hour 45 minutes. Chicken is done when a rich golden brown and the leg pulls away easily, and clear liquid only comes from the leg joint when pierced with a knife. Check the temperature by inserting a thermometer into the thick part of the thigh. Reading should be 165 degrees. Remove from oven. Let stand for 10 minutes.
- Remove to a large platter to serve, place the potatoes and vegetables around the platter. Add a few more fresh herbs to decorate and it’s ready to serve! You may want to present in on the table, then carve it. This is such a delicious, easy meal it will soon be one of your favorites too!