Rich and Elegant Whole Baked Chicken and Potatoes


Chicken is always nice,  but a whole chicken is always extra special. This beautiful dish is for any occasion that comes to your mind. It could go on your fancy holiday table or you can have it for lunch with your kids when they come back from school. Either way, this delicious dish is a winner.


1 whole chicken, washed and patted dry

5  medium red skin potatoes, cut in half (you can mix with sweet potatoes as well)

6-8 peeled garlic cloves

1 lemon, cut into 4 wedges

2-4 fresh rosemary springs

1 tbsp grapeseed or olive oil

2 tbsp honey

1 tsp smoked paprika

1/2 tsp salt and  freshly ground pepper


1). Preheat your oven to 425 degrees. Place the chicken on a baking pan lined with parchment paper.

2)/ Arrange the potatoes all around, skin side up.

3). Insert some of the garlic cloves underneath the skin and the rest on the potatoes.

4). In a small bowl mix: oil, paprika, and honey. Pour and massage the chicken all around, leave some for the potatoes and do the same. Insert the lemon wedges between the potatoes, sprinkle salt and pepper all over, both on the chicken and the potatoes.

5). Add the fresh rosemary, cover very well and bake for an hour and 20 minutes. Remove the cover and continue baking until golden brown for another 10 minutes or so.

6). Once the chicken is ready, take it out from the oven and loosely cover with a tinfoil. let rest for 10 minutes.

Sprinkle fresh parsley and serve.



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