Ingredients
- 1 Pasture-Raised Heirloom Fully Cooked Half Chicken
- 1 package of Fully-Cooked Heirloom Potatoes
Instructions
- Preheat your oven to 450°F (for the chicken).
- Optional: Top both the chicken and potatoes with the included Roli Roti housemade rosemary grey sea salt.
- Place the chicken in an oven-safe dish, pat the skin dry with a paper towel, and heat for 20 minutes until the skin is a dark golden brown.
- For the potatoes, place them on a rimmed baking tray, distribute evenly, and broil on high for 7-9 minutes, stirring halfway through.
- After the initial broil, stir the potatoes and broil for an additional 3-5 minutes until they are evenly browned. Ensure the internal temperature reaches at least 165°F.
- Remove the chicken and potatoes from the oven, let them rest for 2 minutes.
- Plate the chicken and potatoes, and serve with one of the suggested vegetable sides below.
Notes
These recipes are designed to be simple and flexible. Don't hesitate to swap out any of the vegetable sides for whatever is in season or to your personal preference.
Vegetable Side Suggestions
Garlicky Green Beans
- Toss fresh green beans with olive oil, minced garlic, salt, and pepper.
- Sauté on medium heat until tender-crisp, about 5-7 minutes.
- Finish with a squeeze of lemon juice for a zesty kick.
- Coat whole carrots with a mix of honey, olive oil, salt, and thyme.
- Roast at 425°F until caramelized and tender, approximately 15-20 minutes.
- Garnish with freshly chopped parsley.
- Halve Brussel sprouts and toss with olive oil, balsamic vinegar, and a touch of honey.
- Roast at 425°F until they’re crispy on the outside, about 20 minutes.
- Sprinkle with grated Parmesan cheese while still warm.
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