A delightful and flavorful roasted chicken dish paired with seasoned baby potatoes, perfect for a comforting meal.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and a crispy finish.
Pat the chicken and potatoes dry with paper towels.
Drying the chicken helps achieve a crispy skin.
In a bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
Use fresh herbs for a more aromatic flavor.
Gently loosen the skin of the chicken and spread the herb mixture underneath.
Be careful not to tear the skin while loosening it.
Brush the outside of the chicken with the remaining herb mixture.
Ensure an even coating for uniform flavor.
Place the chicken pieces in a roasting pan.
Leave some space between pieces for even cooking.
Toss the potatoes and onions with olive oil, salt, pepper, and caraway seeds.
Mix thoroughly to coat all pieces evenly.
Arrange the potatoes and onions around the chicken in the roasting pan.
Ensure the potatoes are in a single layer for even roasting.
Bake uncovered in the oven for 1 hour.
Check halfway through and rotate the pan for even cooking.
Remove from the oven and let rest, covered, for 10-15 minutes.
Resting allows the juices to redistribute, keeping the meat moist.
Serve the chicken and potatoes warm and enjoy!
Garnish with fresh herbs for a vibrant presentation.
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