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Roasted Chicken with Potatoes and Onions


  • whole chicken
  • sweet onions
  • large potatoes
  • salt and pepper
  • extra virgin olive oil
  • your favorite poulty rub

Temperature: 350 ° F


Preheat the oven to 350F. Cut the potatoes and onions into large pieces, but small enough to fit in the bottom of the Emile Henry Chicken Roaster. Drizzle 2 tablespoons of oil onto the vegetables and season with a teaspoon of salt and pepper. Rinse the chicken with water and pat dry. Place the chicken onto the roaster. With your hands, rub the entire bird with your favorite poultry seasoning. Put the roaster into the preheated oven and cook until the chicken’s internal temperature reads 165F. Remove the roaster from the oven, and enjoy. *The Emile Henry Chicken Roaster is a great way to make a no fuss dinner for the family or a dinner party. The bird comes out juicy and the vegetables are cooked to perfection. *Other vegetables can be substituted. The cooking time depends on the size of the bird. The general rule is 20 minutes per pound. So for example if the chicken is 3 pounds it will take approximately 1 hour in the oven. But always take the temperature with thermometer to make sure the internal temp is 165F.

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