Pan-Roasted Chicken and Potatoes with Warm Lemon-Garlic-Dijon Dressing and Lettuce
Pan-Roasted Chicken and Potatoes with Warm Lemon-Garlic-Dijon Dressing and Lettuce
Ingredients
For the Roasted Chicken and Potatoes
- 1 whole chicken, high-quality, free-range
- 1 1/2 pounds small potatoes, whole
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon dried herbs, such as oregano, thyme, or a blend
For the Warm Lemon-Garlic-Dijon Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons Chardonnay vinegar
For Serving
- 1 head Romaine lettuce, torn into bite-sized pieces
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425
- 2
Place the small, whole potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well.
⏱️ 15 min
- 3
Once parboiled, lightly crush each potato with the back of a fork or a potato masher to increase its surface area for roasting.
⏱️ 5 min
- 4
Spread the crushed parboiled potatoes evenly in a large roasting pan. Place the whole chicken on top of the potatoes. Nestle the halved head of garlic and lemon halves around the chicken and potatoes in the pan.
⏱️ 5 min
- 5
Generously drizzle the entire contents of the roasting pan with olive oil. Season with salt and dried herbs, ensuring the chicken, potatoes, garlic, and lemon are all coated.
⏱️ 3 min
- 6
Transfer the roasting pan to the preheated oven and roast for approximately 45 minutes, or until the chicken is cooked through and its internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone. During roasting, baste the chicken regularly (every 10-15 minutes) with the accumulating pan juices to achieve golden and crispy skin.
⏱️ 45 min•🌡️ 425
- 7
Once the chicken is fully cooked, carefully remove the roasting pan from the oven. Transfer the chicken and roasted potatoes to a cutting board or separate platter. Let the chicken rest for 5-10 minutes.
⏱️ 5 min
- 8
While the chicken rests, prepare the dressing. Squeeze the soft, roasted garlic cloves directly into the hot pan juices in the roasting pan, discarding the skins. Add the Dijon mustard and Chardonnay vinegar to the pan. Vigorously whisk the mixture together, incorporating the chicken drippings, garlic pulp, and any remaining lemon juices from the roasted halves, until a cohesive warm dressing forms.
⏱️ 5 min
- 9
Carve the roasted chicken into individual pieces. Return the carved chicken pieces and the roasted potatoes to the roasting pan with the warm dressing. Toss thoroughly to ensure every component is well coated.
⏱️ 5 min
- 10
Add the fresh Romaine lettuce leaves to the pan with the warm chicken and potato mixture. Gently toss until the lettuce is lightly wilted and coated with the dressing. Serve immediately, ideally in a rustic presentation like a simple box or large serving platter.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Roasted Chicken and Potatoes with Warm Lemon-Garlic-Dijon Dressing and Lettuce
Ingredients
For the Roasted Chicken and Potatoes
- 1 whole chicken, high-quality, free-range
- 1 1/2 pounds small potatoes, whole
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 1/4 cup olive oil
- 1 teaspoon salt, or to taste
- 1 tablespoon dried herbs, such as oregano, thyme, or a blend
For the Warm Lemon-Garlic-Dijon Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons Chardonnay vinegar
For Serving
- 1 head Romaine lettuce, torn into bite-sized pieces
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425 - 2
Place the small, whole potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well.
⏱️ 15 min - 3
Once parboiled, lightly crush each potato with the back of a fork or a potato masher to increase its surface area for roasting.
⏱️ 5 min - 4
Spread the crushed parboiled potatoes evenly in a large roasting pan. Place the whole chicken on top of the potatoes. Nestle the halved head of garlic and lemon halves around the chicken and potatoes in the pan.
⏱️ 5 min - 5
Generously drizzle the entire contents of the roasting pan with olive oil. Season with salt and dried herbs, ensuring the chicken, potatoes, garlic, and lemon are all coated.
⏱️ 3 min - 6
Transfer the roasting pan to the preheated oven and roast for approximately 45 minutes, or until the chicken is cooked through and its internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone. During roasting, baste the chicken regularly (every 10-15 minutes) with the accumulating pan juices to achieve golden and crispy skin.
⏱️ 45 min•🌡️ 425 - 7
Once the chicken is fully cooked, carefully remove the roasting pan from the oven. Transfer the chicken and roasted potatoes to a cutting board or separate platter. Let the chicken rest for 5-10 minutes.
⏱️ 5 min - 8
While the chicken rests, prepare the dressing. Squeeze the soft, roasted garlic cloves directly into the hot pan juices in the roasting pan, discarding the skins. Add the Dijon mustard and Chardonnay vinegar to the pan. Vigorously whisk the mixture together, incorporating the chicken drippings, garlic pulp, and any remaining lemon juices from the roasted halves, until a cohesive warm dressing forms.
⏱️ 5 min - 9
Carve the roasted chicken into individual pieces. Return the carved chicken pieces and the roasted potatoes to the roasting pan with the warm dressing. Toss thoroughly to ensure every component is well coated.
⏱️ 5 min - 10
Add the fresh Romaine lettuce leaves to the pan with the warm chicken and potato mixture. Gently toss until the lettuce is lightly wilted and coated with the dressing. Serve immediately, ideally in a rustic presentation like a simple box or large serving platter.
⏱️ 2 min