Grandma Gina's classic Italian roasted chicken with potatoes, carrots, and sweet potatoes. The chicken and vegetables are seasoned with olive oil, garlic, fresh parsley, and oregano, then roasted covered at 375°F for 30 minutes, then uncovered at 400°F until golden and cooked through.
Whole Chickencut into pieces, about 4½ lbs (2 kg)1
Fresh Parsleychopped¼ cups
Fresh Garlicsliced4 cloves
Olive Oil~1/3 cupsest.
Carrotslarge, cut into large chunks2
Sweet Potatoesquartered lengthwise2
Idaho Potatoesquartered lengthwise
3
Oregano2 tsp
Pecorino Romano Cheesegrated1/3 cups
Saltto taste
Black Pepperto taste
Steps
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1
Cut the whole chicken into pieces and rinse well with water. Optionally remove the skin, or leave it on if preferred.
2
Season the chicken pieces with salt and black pepper.
3
Add fresh chopped parsley, sliced garlic, and a small amount of olive oil, and mix together.
4
Place the seasoned chicken in a bowl, cover it, and refrigerate while you prepare the potatoes.
5
Peel the potatoes and immediately soak them in water to prevent discoloration. Drain the water when ready.
6
Cut the carrots into large chunks and quarter the sweet potatoes and regular potatoes lengthwise.
7
Season the vegetables with salt, oregano, garlic, fresh parsley, and olive oil.
8
Mix the vegetables together and sprinkle with a little Pecorino Romano cheese.
9
Lightly oil the bottom of a roasting pan and arrange the seasoned chicken pieces in it.
10
Add the seasoned vegetables to the pan with the chicken and mix together.
11
Sprinkle a little fresh parsley and Pecorino Romano cheese over the top and drizzle with olive oil.
12
Cover the pan with a lid and bake at 375°F for 30 minutes.
13
After 30 minutes, remove the pan from the oven and take off the lid to release the steam.
14
Increase the oven temperature to 400°F and continue roasting until the potatoes are golden and tender and the chicken is cooked through, about 10-20 more minutes. Gently stir once or twice.
15
When done, loosely cover the pan to keep warm while you prepare the salad.
16
Prepare the salad: Combine romaine lettuce, shaved carrots, red onion, tomatoes, and cucumbers (if available). Dress with salt, oregano, wine vinegar, and extra virgin olive oil. Toss well.
17
Plate the roasted chicken and vegetables, garnish with a little fresh parsley and Pecorino Romano cheese, and serve.
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