This juicy roasted chicken is full of comforting, crowd-pleasing flavor! Seasoned with our mouthwatering smoky, Shio Smoked Salt and Herbs. Discover the delicious difference this savory salt makes to simple classics with this easy recipe that makes a fantastic weeknight dinner.
Shio Smoked Salt & Shio Fine Herbs Sea Salt & Shio Pepper Mix
Preparation Time: 15 minutes
Cook Time: 1 hour, 20 minutes
1 whole 4-5 pound chicken
2 tablespoons olive oil, plus more for baking dish
¾ pound baby potatoes, cut in half or quartered (depending on size)
1 tablespoons of Shio Smoked Salt
1 tablespoons of Shio Fine Herbs Sea Salt
Fresh cracked Shio Pepper Mix
Fresh thyme leaves for garnish
Preheat oven to 400 degrees F. Lightly oil the bottom of an oven-safe baking dish that is large enough to hold the chicken and the potatoes.
Pat the chicken dry, and remove any gizzards that may have been packed inside. If desired, truss the chicken or simply tie the legs together. Rub the chicken all over with olive oil and sprinkle generously with Shio Smoked Salt and Shio Pepper Mix. Place in the prepared baking dish.
Place the chicken in the center rack of the preheated oven and roast for about 40 minutes.
Add the potatoes around the base of the chicken and lightly toss with chicken drippings. Sprinkle with salt and pepper.
Continue roasting the chicken with the potatoes for another 40 minutes or so. (Roasting time will vary depending on the size of your chicken.) Stir the potatoes about halfway through cooking time to prevent them from burning on one side. The chicken is done when the juices run clear when you cut between the leg and the thigh, and the temperature in the thickest part of the thigh reads 165 degrees F when probed with an instant read thermometer, and the potatoes are fork-tender.
Remove the baking dish from oven, cover with aluminum foil and allow the chicken to rest for at least 20 minutes.
Carve and serve. Sprinkle the chicken and potatoes with fresh thyme leaves and season with Shio Fine Herbs Sea Salt.