Chicken Pot Pie
55 min
Comfort food at its finest — creamy chicken and vegetables under a golden puff pastry lid. Makes the whole house smell incredible.
chickenbakedcomfort food
Whole Roasted Chicken with Oven-Baked Potatoes
Juicy meat, crispy skin, and potatoes that soak up all the good drippings — plus a fresh minty salad on the side. Solid family dinner.
Instructions
- 1
Pat the chicken dry with paper towels, then rub it all over with oil, salt, and pepper. Place it in a roasting pan or ovenproof dish.
- 2
Wash the potatoes well and halve them lengthwise. Arrange them around the chicken in the pan, brush with oil, and season generously with salt and pepper.
- 3
Use a vegetable peeler to shave thin slices of cold butter over the top of the chicken. Sprinkle with paprika and fresh sage leaves.
- 4
Put the pan in a preheated oven at 180 °C. If you have a meat thermometer, stick it into the thickest part of the breast — you're looking for 68 °C. A 1.5 kg chicken takes about 1 hour 15 minutes. Baste the chicken with the pan drippings a few times while it roasts. Let it rest for 10 minutes before carving.
- 5
Pull the mint leaves off the stems and blend them together with the mustard, olive oil, vinegar, honey, and salt until you have a smooth dressing.
- 6
Slice the onion into thin rings, put them in a bowl, and squeeze the lemon juice over. Toss so all the onion gets coated.
- 7
Peel the cucumber and cut it into pieces.
- 8
Trim the ends off the green beans and cook them quickly in salted water.
- 9
Toss the cooked green beans with the salad greens, cucumber, and dressing until everything is evenly coated. Then fold in the marinated onion.
Per average serving
1.4k
Calories
kcal
109.2
Protein
g
50.6
Carbs
g
82.9
Fat
g
10.2g
Fiber
8g
Sugar
1102mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.4k
Calories
kcal
109.2
Protein
g
50.6
Carbs
g
82.9
Fat
g
10.2g
Fiber
8g
Sugar
1102mg
Sodium
Tips from the kitchen
- Pat the chicken really dry before the oil and salt go on. Wet skin steams instead of crisping, and you want the skin to color up.
- Shave the butter cold straight over the bird. As it melts it bastes the skin with the paprika and sage, so don't skip the peeler trick by melting it first.
- Trust the thermometer over the clock. 68 °C in the thickest part of the breast is your signal. The hour and 15 minutes is a guide, since ovens and chickens vary.
- Baste a few times with the pan drippings while it roasts. The potatoes sitting around the bird soak those drippings up, so spoon some over them too.
- Squeeze the lemon over the onion rings early and let them sit while everything else cooks. The acid takes the harsh bite out and softens them.
Ways to vary it
- Swap the sage for fresh thyme or rosemary if that's what you have. Both hold up well under the chicken's roasting time.
- If you like the salad sharper, you can stir a little extra dijon into the mint dressing before blending.
- Cut the potatoes smaller into chunks instead of halves for more crispy edges. They'll cook a bit faster, so pull them once they're golden.
Storage & leftovers
Carved chicken and potatoes keep in the fridge for about 3 days in a covered container. The roasted chicken freezes fine for a couple of months, though the potatoes go a bit soft once thawed. Reheat in a 160 °C oven covered with foil so the meat doesn't dry out, and dress the salad fresh rather than storing it.
What to serve with it
A simple loaf of crusty bread is good for mopping up the pan drippings. A cold glass of white wine alongside doesn't hurt.
UC
By Untrained ChefPublished 11 May 2026 · Updated 11 July 2026
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