Roasted chicken and crispy potatoes with gremolata

Easy Red
Illustration appellation
  • Juliénas
Roasted chicken and crispy potatoes with gremolata


  • ½ bunch flat-leaf parsley
  • 2 garlic cloves
  • 2 organic lemons, zested
  • 1kg potatoes
  • 5 tbsp olive oil
  • 1 large free-range chicken (approx. 2kg)
  • 40g butter
  • Salt and ground pepper


  • Step 1Preheat oven to 210°C
  • Step 2Start by making the gremolata. Finely chop the parsley. Peel the garlic cloves and crush in garlic press. Combine the lemon zests, chopped parsley and garlic.
  • Step 3Rinse the potatoes. Without peeling them, cut into quarters.
  • Step 4Place the potatoes and the gremolata in a large bowl, drizzle with olive oil. Salt, pepper and mix well. Place in an ovenproof dish.
  • Step 5Season the chicken with salt and pepper, inside and out. Butter it.
  • Step 6Place the chicken on top of the potatoes. Add a glass of water and bake in oven for about 20 mins. Then lower oven temperature to 180°C and continue cooking for approx. 40 mins, basting the chicken regularly with the cooking juices.
  • Step 7Once cooking is complete, cover the chicken with foil and let sit for about 15 mins before slicing.