Roast Chicken with Mini Red Potatoes

Roast Chicken with Mini Red Potatoes
  • Prep Time: 25
  • Total Time: 120
  • Servings: 4.0

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About this Recipe

A Sunday night classic, roasted chicken with a crispy skin and sweet red potatoes


1 Maple Leaf Prime Naturally® Whole Chicken
1/3 cup (80 mL) Olive oil
3 Cloves of garlic, minced
2 tbsp (30 mL) Paprika
1/4 cup (60 mL) Red wine vinegar
3 tbsp (45 mL) Soft butter
2 Onions, peeled and quartered
2 lb (1 Kg) Small red potatoes, scrubbed


PREHEAT oven to 375°F (190°C). PLACE chicken in a re-sealable plastic bag. Mix together olive oil, garlic, paprika and vinegar; pour over chicken. Reseal bag and marinate in the refrigerator for 1 hour or overnight. REMOVE chicken and discard marinade. Gently lift chicken skin and rub butter under skin. Place in a roasting pan. Scatter onions around chicken. Roast, basting every 30 minutes, for about 1 hour. Add potatoes to roasting pan and cook for 30 minutes until chicken has reached an internal temperature of 185°F (85°C) and potatoes are cooked through.


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