Roasted Chicken with Fingerling Potatoes, Mushrooms, and Green Beans
Since it was a cold and rainy day, I made this roasted chicken with fingerling potatoes, mushrooms, and green beans recipe. I’ve never roasted them together before, but since we would be gone at swimming lessons for my children, I wouldn’t have time to roast them separately. I threw it all together and put it in the oven on our way out the door. When we arrived home, the house smelled amazing, and the chicken and veggies were nearly done. My entire family loved this whole roasted chicken recipe, and we thought it paired nicely with a loaded garden salad and some rosemary focaccia bread.
Roasted Chicken with Fingerling Potatoes, Mushrooms, and Green Beans
Ingredients:
- 1 (5lb) free-range whole chicken, rinsed
- 1 tbsp olive oil
- 1 lemon
- 1 handful of fresh basil
- Sea salt
- Freshly cracked pepper
- Garlic powder
- Dried basil
- Onion powder
- 5 cloves of garlic
- 1 red onion, quartered (divided)
- 8 oz button mushrooms
- 15 baby potatoes
- Green beans, ends trimmed
How to Make a Roasted Chicken with Fingerling Potatoes, Mushrooms, and Green Beans
Preheat the oven to 350 degrees.
Rinse the chicken with cold water. Squeeze the lemon juice all over the entire bird, then place the lemon halves inside the cavity of the chicken.
Take the basil leaves and stuff them in the cavity, as well as the garlic cloves and ½ of the red onion.
Sprinkle the sea salt, freshly cracked pepper, dried basil, onion powder, and garlic powder all over the chicken to taste.
In a large Dutch oven, add the fingerling potatoes, mushrooms, and remaining red onion. Season with garlic powder, dried basil, onion powder, sea salt, and freshly cracked pepper to taste.
Drizzle the top with the olive oil, then mix until evenly coated.
Place the seasoned chicken on top of the veggies and place it in the oven.
Roast for 1½-2 hours or until a meat thermometer inserted in the thickest part of the thigh reads 165 degrees.
Remove the chicken from the oven and let it rest on a cutting board covered with a foil tent.
Add the green beans to the pot and gently mix the veggies with the pan juices.
Roast for an additional 10-15 minutes, or until the green beans are tender.
Remove the vegetables from the oven and place them in a serving bowl.
Carve the chicken and serve. Enjoy.
Equipment
Ingredients
- 1 (5 lb) free-range whole chicken rinsed
- 1 tbsp olive oil
- 1 lemon
- 1 handful of fresh basil
- Sea salt
- Freshly cracked pepper
- Garlic powder
- Dried basil
- Onion powder
- 5 cloves of garlic
- 1 red onion quartered (divided)
- 8 oz button mushrooms
- 15 baby potatoes
- A large handful of green beans ends trimmed
Instructions
- Preheat the oven to 350 degrees.
- Carefully rinse chicken with cold water. Squeeze the lemon juice all over the entire bird, then place the lemon halves inside the cavity of the chicken.
- Take the basil leaves and stuff them in the cavity, as well as the garlic cloves and ½ of the red onion.
- Sprinkle the sea salt, freshly cracked pepper, dried basil, onion powder, and garlic powder all over the chicken to taste.
- In a large Dutch oven, add the fingerling potatoes, mushrooms, and remaining red onion. Season with garlic powder, dried basil, onion powder, sea salt, and freshly cracked pepper to taste.
- Drizzle the top with the olive oil, then mix until evenly coated.
- Place the seasoned chicken on top of the veggies and place it in the oven.
- Roast for 1½ hours or until a meat thermometer inserted in the thickest part of the thigh reads 165 degrees.
- Remove the chicken from the oven and let it rest on a cutting board covered with a foil tent.
- Add the green beans to the pot and gently mix the veggies with the pan juices.
- Roast for an additional 10-15 minutes, or until the green beans are tender.
- Remove the vegetables from the oven and place them in a serving bowl.
- Carve the chicken and serve. Enjoy.
YUM!
The recipe doesn’t mention how many potatoes. I can take a guess or just use however many I want, but it’s nice to have a ballpark estimate of how many the recipe actually calls for.
Years ago my ex-husband taught me to make this using only tarragon. No onions and maybe a splash of white wine. It was delicious! The mushrooms, potatoes and green beans soaked up all the flavors. So easy too. We made it all the time.