Random Cooking Chemistry Guest Post: The Perfect Roasted Chicken & Potatoes


While price points are being done for the boutique I was commissioned to do a guest post (I, being Tia’s husband).  I’m getting ready to cook dinner for my family for Christmas so some recipe experimentation is due.  This recipe comes from Jamie Oliver’s cookbook and  is super easy, rustic and delicious.  I say that it’s delicious because it is and Tia even ate the chicken…..she hates chicken. Let’s get to it!

Note: Each recipe yields 4-6 servings


  • 3.5 lb chicken
  • 2 medium onions
  • 2 carrots
  • 2 stalks of celery
  • 1 bulb of garlic
  • Olive oil
  • Sea salt & black pepper
  • 1 lemon
  • A bunch of fresh thyme, rosemary & bay


1. Take the chicken out of the refrigerator 30 minutes before it will go into the oven.  Preheat oven to 475 degrees.

2. Give the onions, carrots, celery a quick rinse and roughly chop them (there is no need to peel the vegetables).  Break the garlic bulb into cloves.  Then pile all of the vegetables in the middle of a deep baker and drizzle olive oil over it.  Add the chicken on top and drizzle with olive oil.  Now, add salt and pepper to the chicken and rub it all over.

3.  Add the bunch of herbs to the chicken’s cavity as well as the a lemon that has been pricked all over and popped in the microwave for 40 seconds.

4. After the oven has been preheated turn the heat down to 400 degrees.  Cook for 1 hr and 20 minutes and baste the chicken halfway through. START the potatoes now! (recipe below).

5. After it has been cooked, move to a cutting  board and let it sit for 15 minutes. Cover with aluminum foil until the potatoes are cooked.

Perfect Roasted Potatoes


  • 2.5 pounds of potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt & black pepper
  • olive oil


1. Peel vegetables and halve the parsnips and carrots lengthways. Break garlic bulbs into cloves (unpeeled).

2. Add carrots and potatoes into boiling water, allowing to boil for 5 minutes.  Then add parsnips and cook for another 4 minutes.  Drain and allow to steam dry.  Take out the parsnips and carrots.  Then shake around the potatoes.

3. Add the potatoes, parsnips, and carrots into a large roasting pan.  Then add salt, pepper, olive oil, garlic, and rosemary.  Toss the ingredients and spread them out evenly into one layer.

4.Put  them into the oven for about an hour or until golden brown.

5. Now load up your plate and chow down.

I hope you enjoyed this post, it is definitely a recipe just in time for the holidays!

– Joe


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