Ultimate Roast Chicken

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Nothing smells better than a chicken roasting in the oven! It takes a while, so it’s not a weeknight dish but it makes a great Sunday night supper.

Tags: Intermediate, 10 mins, Entrées, Chicken/Poultry, Roast, Fall, Fall Insider's Report 2011, Easter
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 92  minutes
Total: 102 *  minutes
*Rest time: 5 minutes

Additional Information


1 PC Free From Whole Chicken , about 1.3 kg
1 lemon, scrubbed and pierced all over with sharp knife
1 sprig fresh thyme
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 pkg (680 g) PC Golden Little Gems Yellow Mini Potatoes


  1. Preheat oven to 350°F (180°C).
  2. Place chicken in medium or large shallow roasting pan. Place lemon and thyme in chicken cavity. Rub chicken with 1 tsp (5 mL) of the oil and sprinkle with half of salt and pepper. Add potatoes to pan; toss with remaining oil, salt and pepper.
  3. Roast in centre of oven for 75 to 80 minutes. Increase oven temperature to 425°F (220°C). Roast for 8 to 12 minutes longer or until meat thermometer inserted in thickest part of thigh reads 170°F (77°C).
  4. Transfer chicken and potatoes to platter; tent loosely with foil. Let stand 5 minutes before carving into serving pieces.
  5. Serve chicken with potatoes and pan juices.

Nutritional Information

Makes 4 servings Per serving:
530 calories
Fat 26 g
Sodium 270 mg
Carbohydrate 30 g
Fibre 3 g
Protein 45 g