1 whole chicken, cleaned, washed
7 Yellow potatoes, cut in half
1-2 big onions, peeled, cut in 4
3 tbsp olive oil
1 tbsp honey
Although I love using a big variety of spices in my cooking, sometimes, less is totally more!
This chicken and potatoes is heavenly with minimal, basic, household ingredients everyone has. This dish is festive and impressive, beautiful for Shabbat, Thanksgiving, or Passover.
Preheat your oven to 450 F.
Prepare a big baking sheet lined with parchment paper
Place the whole chicken in the center of the baking dish. Pat-dry with a pepper towel. (Breast side down)
Use a small knife, and score each half of the cut potatoes in a diagonal shape. ( this is optional, but they absorb more flavor this way).
Place the potatoes skin side up.
Arrange the onions as well.
Drizzle olive oil all around the potatoes and chicken.
Sprinkle kosher salt on everything. About 1 tbsp.
Drizzle honey on the chicken and cover very well with foil. Making sure all the sides are sealed. (Better to spray the foil with a little oil before it touches the chicken)
Place in the oven and bake for 50 minutes- covered. Then carefully remove the cover and flip the potatoes so that the scores are faced up. Ana bake for 10-15 minutes.
Use long kitchen tongs and flip the whole chicken so that the breast is faced up. Continue baking until nice and golden all around. About 15 minutes more.