The weather has been quite damp lately. Not much for grilling in the rain? Then here is a wonderfully easy and delicious recipe for a quick meal: Herb- roasted chicken and roasted potatoes. Two and a half hours top for preparation and roasting time.

I loved how fast and easy my Gram could put a meal together. You’d blink, and there was a meal on the table fit for royalty. But aren’t grandmother’s like that? Making everyone feel special, and coming through in a flash. I don’t think there was one thing that my grandmother made that I did not like. If she did; I don’t remember!

What You Will Need

For Herb-Roasted Chicken:

1 whole chicken (4 1bs), rinsed and patted dry
2 tablespoons of unsalted butter
2 cloves of garlic, minced
2 tablespoons of fresh sage, julienne
1 tablespoon of rosemary, chopped
1 teaspoon of salt
1 teaspoon of pepper
3 pieces of candied ginger, chopped
1 large onion quartered
1 lemon quartered
Olive Oil

For Herb-Roasted Potatoes

4 Yukon Gold potatoes
3 Sweet potatoes
10 medium red potatoes
¼ cup of olive oil
½ teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of dried thyme
1 teaspoon of rosemary


Directions
Herb-Roasted Chicken

Preheat oven to 375° F.

In a small bowl, combine butter, sage, garlic, rosemary, half the salt and pepper and ginger. Loosen the skin on chicken breast, and legs. Dividing evenly between the breast and legs, spread the butter mixture. Lightly salt and pepper the cavity of the chicken, then add the cut onion and lemon. Tie legs with kitchen string. Drizzle olive oil over chicken, including the back, and sprinkle with remaining salt and pepper. Place on a roasting rack, with 2 cups of water in the pan. Roast for 1 hour and 50 minutes until juices run clear.* Tent with foil. Let rest for 15 minutes before carving.

*Some people cover with foil for an hour, then roast uncovered for the remaining time.

For a quick gravy, add cornstarch to pan drippings. 1 teaspoon to 1 cup of liquid. Salt and pepper as needed.

Herb-Roasted Potatoes

While your chicken is resting. Turn oven up to 425°F. No need to preheat since the oven is hot from the chicken.

Peel and dice potatoes into even size pieces, about 1 inch cubes. You don’t have to peel the red potatoes. Add potatoes to a saucepan with lightly salted water just covering. Bring to a boil, and cook potatoes for 3 minutes. Drain and dry potatoes. Toss the potatoes in the olive oil, salt, pepper, thyme and rosemary. On a nonstick baking sheet, place the potatoes in a single layer and roast for about 35 minutes until brown and crisp.

Enjoy with the roasted chicken and a simple garden salad. Leftovers make for a great chicken salad and home fries!

From my kitchen to yours, happy eating!