Roast Chicken With Baby Potatoes and Mushrooms: A Recipe

I haven’t posted any recipes for a while, so I decided to share with my readers a recipe that might come in handy at the beginning of the academic year. This is a dish that takes very little time to prep but that can feed you for a week after you make it. If you have a stretch of a few busy days coming up, you make the dish and then forget about cooking for a while.

Here is what you will need:

– a roasting chicken;

– a sack of baby potatoes. Make sure they are baby potatoes because if you use regular potatoes, the dish won’t work.

– mushrooms of your choice;

– the herb of your choice. I use cilantro because I adore cilantro. Basil, tarragon or rosemary can also be used. There are also herb mixes that you can get instead of fresh herbs, if you are so inclined.

– half a stick of butter (can be skipped if you are trying to be healthy.)

– a few cloves of garlic.

1. In a roasting pan (I use a cheap disposable one to cut down on cleaning time), place quartered baby potatoes and mushrooms broken into pieces. There is no need to peel the potatoes after washing them. Just quarter them as fast as you can and throw some mushrooms on top. Add salt and pepper.

I like using baby potatoes of different colors because it always makes a dish more visually appealing

2. Melt the butter, squeeze a few cloves of garlic into it, cut up the herbs and mix everything in a bowl. It’s perfectly fine to skip the butter if you are trying to be healthy. Here is what the mix will like if you decide to use the butter:

3. Wash the chicken, salt and pepper it. I chose a big chicken because I have a few busy days coming up and want it to last for a while. Rub the herb, garlic and butter mix on the chicken. Try to get some of the mix under its skin. Then, stick some remaining fresh herbs into the inside cavity. Then, place the chicken on top of the potatoes and the mushrooms.

4. Place the entire thing into a heated oven and forget about it until it’s cooked. I never use a thermometer to determine when the chicken is ready. My way of knowing that it’s done is by smell. When it starts to emit a really delicious aroma, it’s done. This is how the dish will look when it’s done:

I had to stand on a chair to take the photo. 🙂

 

6 thoughts on “Roast Chicken With Baby Potatoes and Mushrooms: A Recipe”

  1. The garlic butter and herb cover is quite simple – can’t believe I’ve never thought of trying that. thanks

    Like

  2. This would be delish to try, if only I didn’t live with a pescatarian! Do you think if I had a whole side of salmon or something i would work similarly? Probably not as tasty for cooking the potatoes and mushrooms, right?

    Like

    1. I think it would be great with salmon, too, but you’ll have to roast the mushrooms and potatoes for at least an hour before adding the fish.

      Maybe I’ll post my salmon casserole soon, too.

      Like

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