At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 to 6 servings
• Prep time: 10 minutes
• Cook time: 75–90 minutes, plus 15 minutes resting

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 to 6 servings.

• Calories: 750 kcal
• Protein: 52 g
• Carbohydrates: 20 g
• Fat: 51 g
• Fiber: 3 g
• Sodium: 678 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Chicken and Vegetables

Have these measured and ready before you begin.

• 1 tablespoon butter
• 2 teaspoons (10 ml) ground red pepper
• 2 teaspoons (10 ml) lemon juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 whole chicken, 4–5 pounds (1.8–2.3 kg)
• 1 onion
• 1 bay leaf
• 1 sprig rosemary
• 1 pound (454 g) Yukon Gold potatoes, cut into 1-inch pieces
• 1/2 onion, sliced
• 3 tablespoons olive oil

Directions

1. Preheat the oven to 400°F (205°C).

2. Mix the butter, ground red pepper, lemon juice, salt, and black pepper.

3. Place the chicken in a roasting pan and rub the butter mixture over all of the skin.

4. Put the whole onion, bay leaf, and rosemary inside the cavity.

5. Arrange the sliced potato and half onion around the chicken and drizzle them with olive oil.

6. Roast for 75–90 minutes, until the thickest breast reaches 160–165°F (71–74°C) and the innermost thigh reaches at least 165°F (74°C).

7. Rest for 15 minutes so carryover heat finishes the breast, then carve and serve.

Sources

1. USDA FoodData Central — April 2026 data release