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Roasted Chicken with Potatoes and Mushrooms

April 17, 2011

This is a very easy recipe that can be used for winter, spring, summer, and fall.  Depending on the season, you can vary the spices you use for the potatoes and mushrooms but the main ingredients – chicken, potatoes and mushrooms – remain equally suitable and tasty for all seasons.  You said easy?  Well, although you’d have to do some checking and stirring of the potat’s and ‘shrooms, the chicken and the overall meal basically “cooks itself” once you put it in the oven.


  • 1 whole chicken
  • 500g potatoes
  • 200g mushrooms
  • oil or butter
  • spices (thyme, parsley, garlic)

Cut up potatoes in medium chunks.  If using medium-size potatoes, cut in four like a cross, place in an oven-proof dish or pan and drizzle 3 tbsps of oil on top.  Stir with a spoon or bare hands and set aside.  Wash and clean your chicken.  Rub chicken skin with special spice for roasting chicken.  If not available, make your own by mixing salt, pepper, paprika and a tiny bit of turmeric (curcuma), curry or cumin.  Place spiced chicken directly on oven wire rack in the middle layer of your oven.  Place your potatoes right underneath the chicken so that chicken juices can drip over potatoes during baking time. Bake for an hour or 1 1/2 h depending on the size of your chicken and potato chunks at 350F/180C. Open oven to stir your potatoes frequently in order to prevent burnt edges, every 10-15 mins. About 20 mins before chicken is ready, add the mushrooms and spices to the potatoes.  I add some dry thyme and a dash of garlic powder.  After all is done, remove from oven and let cool a few minutes before serving.  Garnish with fresh parsley.


From → Global, Meat, Seasonal

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