Roast Chicken with Fingerling Potatoes & Green Salad – an Ageless Diet Recipe

This is the definitive roasted chicken recipe. It’s relatively easy, fuss-free, and it always, but always yields a great result. I serve this with roasted potatoes (if it’s late summer and you can get your hands on fresh-from-the-garden fingerling or yukon gold potatoes, do!). I also sometimes serve the potatoes with a herb-infused brown butter, chicken stock dressing, inspired by Aspen’s Meat & Cheese Restaurant. (If you’re on the first 3 weeks of the Ageless Diet Reset, skip the butter, and have this chicken with the potatoes and green salad dressed in a zesty mustard vinaigrette.)  

Roasted Chicken
Serves 4
This roasted chicken is served with really delicious sides. Grilled vegetables if you have them fresh in the summer, fingerling potatoes in the autumn and winter with a green salad and mustard vinaigrette, and all drizzled with a really wonderful brown butter sauce.
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Roasted Chicken
  1. 3 tablespoons olive oil, divided
  2. 1 3½–4-lb. pasture-raised, organic chicken
  3. Kosher salt and freshly ground black pepper
  4. 1 lemon, cut in half
Roasted Potatoes
  1. 1 pound fingerling or yukon gold potatoes, cleaned, scrubbed, and dried
  2. Sea salt
  3. 1 tablespoon olive oil
Brown Butter Dressing
  1. 5 tablespoons unsalted butter
  2. 15 to 18 small fresh sage leaves
  3. 1/4 cup strained stock from roasted chicken or 1/4 cup low-sodium chicken broth
Classic Mustard Vinaigrette for Green Salad
  1. 1 heaping tablespoon Dijon or whole grain mustard
  2. 1 ½ tablespoons unfiltered apple cider vinegar
  3. 1 tablespoon fresh lemon juice
  4. Sea salt and freshly ground pepper
  5. ½ cup extra virgin olive oil
  6. 1 small garlic clove
For the Green Salad
  1. 4 cups of your favorite greens and lettuces, leaves torn
  2. 1/2 cup carrots, shaved
  3. 1/2 cup radishes, thinly sliced
  4. 1/4-1/2 mustard vinaigrette
Instructions
  1. Preheat oven to 425°. Heat 1 tablespoon olive oil in a large ovenproof (cast-iron) skillet over medium-high. Season chicken inside and out with salt and pepper, and cook, breast side down, until golden brown. Use tongs to gently rotate chicken, careful not to tear skin, and brown on all sides, 12–15 minutes total.
  2. Stuff both halves of lemon in the cavity and drizzle remaining olive oil over chicken.
  3. Place chicken, breast side up, in the oven. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 35–40 minutes. If you don't have a thermometer, check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready. Transfer chicken to a cutting board and let rest at least 15 minutes before carving.
For the Potatoes
  1. Rub potatoes with olive oil, sprinkle about a teaspoon of sea salt, and place on a baking sheet. Place potatoes in oven, heated to 425°. Roast for 20 minutes, or until crispy on outside and tender on inside. Allow to rest for a few minutes before serving.
Classic Mustard Vinaigrette
  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving. Season with salt and pepper to taste.
For the Green Salad
  1. Toss together all the vegetables and dress with the mustard vinaigrette, season with salt and pepper, to taste.
Notes
  1. I also serve this with grilled vegetables if I'm lucky enough to receive some fresh ones from my CSA (the produce from my local farm) and they grill nicely. The fingerling potatoes are my new favorite side dish. I get them fresh from the farm, purple, red, gold, all flavorful and really good for you. The mustard vinaigrette is a classic. And, one final note, if you're on the Ageless Diet Reset, skip the brown butter sauce.
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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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