4 Serves
240 Mins
Preheat your oven to 200°C and position the rack in the lower-middle section.
In a small bowl, whisk together olive oil, thyme, smoked paprika, salt, and black pepper to create a seasoning rub.
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Vitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
291 mg / 1,250 mgPotassium
1362 mg / 4,700 mgSodium
1180 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Gently separate the skin from the chicken breast meat using your fingers, then rub the oil mixture thoroughly over the chicken and underneath the skin.
Secure the chicken legs with butchers twine and tuck the wings behind the back for even roasting.
Toss the potatoes with the remaining olive oil, salt, and black pepper in a separate bowl.
Arrange the seasoned potatoes in a 12-inch oven-safe skillet and cook over medium heat on the stove until the bottoms are golden-brown, about 7 to 9 minutes.
Place the prepared chicken breast-side up on top of the potatoes and transfer the skillet to the preheated oven.
Roast the chicken until a meat thermometer inserted into the thickest part reads 74°C, approximately 60 to 75 minutes.
Remove the chicken to a serving platter, cover loosely with aluminum foil, and allow it to rest for 20 minutes.
Return the skillet with the potatoes to the oven for an additional 20 minutes to ensure they are perfectly tender, then carve the chicken and serve.
45
g15
g20
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