Most people think about roasting a chicken with potatoes on the side, but here we’re going to roast potatoes with chicken on the side. It’s a great meal for endurance athletes because it gives us the ideal protein-to-carb ratio.
- 6lb whole roasting chicken
- 2lbs Fingerling potatoes
- Olive oil
- Salt and Pepper
- Garlic powder
- Onion powder
- Fresh dill
First, place the chicken breast-up in a large roasting pan, brush it with olive oil, and coat it with salt and pepper.
When that’s ready, prep the potatoes by chopping them into large chunks. Then, combine them in a bowl, coat them with olive oil, salt and pepper, and add them to the roasting pan alongside the chicken. Cover the entire pan in aluminum foil and make sure the oven rack is low enough to accommodate a large roasting pan.
But here’s the tricky part. I like to put it in the oven at 450 for 20-30 minutes, but watch out. At this temperature, it’s easy to burn the chicken, but, if done right, the chicken will form a nice crust and lock in more juice. After that 20-30 minutes, reduce the heat to 300 and put it back in for 45-60 minutes.
You’ll know it’s done when the juices run clear, the outside skin is nicely crisp, and the chicken is tender to the touch.
Then, it’s just a matter of cutting up and serving.
While it’s not a quick recipe—especially if your culinary skills are lacking—it’s an amazing meal to make as a recovery dish. It combines all the nutrients you need to help your body recover after a long day, and it’s a great meal to serve with friends and family.