- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 4 servings
Hasselback Potatoes (recipe, this page):
Preheat oven to 375°F. In small bowl, combine honey, mustard and olive oil. Set aside.
Sprinkle cavity of chicken with salt and pepper; place onion, thyme and rosemary in cavity. Tie bottom of chicken legs together with butcher's twine.
Place chicken breast side up on greased rack in roasting pan; fold wings underneath. Brush with reserved honey mixture; season with salt and pepper. Bake, basting every 30 minutes with cooking juices, until thermometer inserted into thickest part of thigh reads 185°F, about 1 hour and 10 minutes. Transfer chicken to plate; tent loosely with foil and let stand for 15 minutes. Remove and discard onion and herbs. Serve with cooking juices and Hasselback potatoes.
Preheat oven to 375°F. In small bowl combine 2 tbsp softened salted butter, 2 minced cloves garlic, 2 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary; set aside. Slice 6 baking potatoes at 1/8-inch intervals, leaving 1 centimetre at bottom unsliced so the potato is still intact. Place potatoes on parchment paper-lined baking sheet; top with reserved garlic butter. Season with salt and pepper. Bake until potatoes are tender and golden, about 50 minutes. Garnish with fresh rosemary and thyme sprigs. Makes 4 to 6 servings.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Sodium 275 mg
- Sugars 18 g
- Protein 38 g
- Calories 360
- Total fat 14 g
- Cholesterol 110 mg
- Saturated fat 3 g
- Total carbohydrate 20 g