Slow-roasted bone in half chicken, crispy sweet and red potatoes, braised cabbage, herbed pan sauce

Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels and season generously with salt and pepper. Rub minced garlic all over the chicken and under the skin for extra flavor.

Prepare the Chicken

Wash and chop the sweet and red potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper, and place them around the chicken in the roasting pan.

Prepare the Potatoes

Place the chicken in a roasting pan and drizzle with olive oil. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Roast the Chicken

While the chicken is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped cabbage and cook until tender, about 10-15 minutes, stirring occasionally.

Braised Cabbage

After removing the chicken from the oven, transfer it to a cutting board to rest. Pour the drippings from the roasting pan into a saucepan, add chicken broth and herbs, and simmer for 5-10 minutes until slightly thickened.

Make the Pan Sauce

Carve the chicken and serve with the roasted potatoes and braised cabbage, drizzled with the herbed pan sauce.

garlic roasted chicken

Recipe information

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