presented by


Central Market

Vintage Villas Hotel & Conference Center
produced by
west175 productions
Roast Chicken with Potatoes

Serves 4

  • 1 pound new potatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper


  • 1 whole roasting chicken about 3 - 3 ½ pounds
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh sage
  • 5 whole cloves garlic, peeled
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine

To Prepare

1. Preheat the oven to 400° F.

2. Prepare the potatoes by combining the halves with the olive oil, garlic, sage and rosemary. Season with salt and pepper. Place potatoes on a sheet pan. Set aside.

3. To prepare the chicken, rub the bird with half of the olive oil. Chop the sage and garlic together on a cutting board. Place in a small bowl; add the salt and pepper. Press this mixture under the chicken's skin. Season the bird inside and out with salt and pepper; truss.

4. Heat the remaining oil in an ovenproof skillet over medium-high heat. Brown the chicken well on all sides.

5. After the bird is well-browned, place in the oven along with the pan of potatoes and roast for 40 minutes (stir the potatoes at 20-minute intervals). Pour the wine into the pan with the chicken and roast 15 - 20 minutes more.

6. Remove the chicken and potatoes from the oven and let rest for 10 - 15 minutes. Remove the trussing string and cut the chicken into serving pieces.

To Serve

Serve on a warmed dinner platter surrounded by the potatoes. Pour the cooking juices over the chicken.



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