Ruth Reichl's Roast Chicken with Potatoes Onions

Indulge in the ultimate comfort food with Ruth Reichl’s Roast Chicken with Potatoes and Onions, a one-pan recipe that’s as elegant as it is effortless. This dish features a golden, crispy-skinned whole chicken, seasoned to perfection and infused with the fragrant flavors of lemon, garlic, and fresh rosemary. Nestled beneath the bird, tender roasted potatoes and caramelized onions soak up the savory pan juices for a deliciously rich side. With a prep time of just 20 minutes and a no-fuss roasting technique, this recipe delivers a flavorful feast perfect for family dinners or special occasions. Serve it with a drizzle of buttery pan drippings for a meal that feels both rustic and luxurious.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 pound bird whole chicken
• 6 medium potatoes
• 2 medium yellow onions
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1.5 teaspoons black pepper
• 5 whole, peeled garlic cloves
• 2 sprigs fresh rosemary
• 1 whole lemon
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the whole chicken inside and out, then pat completely dry with paper towels. Ensure the chicken is very dry for crispier skin.

Step 3

Season the chicken generously with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, both inside the cavity and all over the outside.

Step 4

Slice the lemon in half. Place it into the cavity along with 2 garlic cloves and the rosemary sprigs.

Step 5

Rub the outside of the chicken with 2 tablespoons of olive oil and 1 tablespoon of softened butter to promote browning.

Step 6

Cut the potatoes into quarters and the onions into thick wedges. Toss them in a large bowl with the remaining olive oil, 1 teaspoon of salt, and 0.5 teaspoons of pepper. Add the remaining garlic cloves and mix well.

Step 7

Spread the potatoes, onions, and garlic in the bottom of a large roasting pan in an even layer.

Step 8

Place the chicken on top of the vegetables, breast side up. Tuck the wings under the bird to prevent burning.

Step 9

Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C). Rotate the pan halfway through cooking for even browning.

Step 10

If the chicken begins to brown too quickly, loosely tent it with aluminum foil.

Step 11

Once done, remove the roasting pan from the oven. Carefully transfer the chicken to a cutting board and let it rest for 15 minutes before carving.

Step 12

Toss the roasted vegetables in the pan juices to coat them evenly.

Step 13

Carve the chicken and serve alongside the roasted potatoes and onions, spooning over the pan juices for extra flavor.

Nutrition Facts

Serving size	(1571.5g)

Amount per serving	% Daily Value*
Calories	1836.0

Total Fat 68.0g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 62mg	0%
Sodium 1318.2mg	0%
Total Carbohydrate 287.6g	0%
Dietary Fiber 33.4g	0%
Total Sugars 25.0g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 290.0mg	0%
Iron 15.4mg	0%
Potassium 6937.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 7.3%

Carbs: 60.5%