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Eden's Roast Chicken

This flavor-packed chicken recipe from Eden Grinshpan can be marinated up to a day -- so prep ahead the night before or in the morning and you're one step away from dinner on the table.

  • Servings: 4
Eden's Roast Chicken


  • 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
  • 10 cloves garlic, smashed and peeled
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup Kalamata olives
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon, thinly sliced
  • Coarse salt and freshly ground pepper
  • 5 tablespoons olive oil
  • 1 pound small potatoes, halved


  1. Place chicken in a large bowl. Roughly chop 5 cloves garlic and add to bowl along with capers, olives, thyme, rosemary, and lemon. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss well to combine. Cover and refrigerate at least 4 hours or up to overnight.

  2. Preheat the oven to 375 degrees. Smash remaining garlic cloves and add to a rimmed baking sheet along with chicken and marinade. Add potatoes to pan and drizzle with 2 tablespoons olive oil. Season with salt and pepper and toss to combine.

  3. Roast for 20 minutes, and remove breast pieces from pan, set aside. Return pan to oven and continue roasting until potatoes and chicken are golden brown, and the internal temperature of the chicken reads 160 degrees on an instant-read thermometer, about 40-50 minutes.

Reviews (9)

  • Stephanie Collins 30 Mar, 2015

    I love this recipe, like so much. I think because it's so elegant and simple, it makes it even more delicious. I turn the broiler on for the last 5-10 minutes, because I love that skin as crispy as I can get it. And I sometimes sub the new potatoes with sweet potatoes and carrots, which can both handle long roasting times.

    Do NOT leave the wings out! They get so crispy and juicy, you'll be glad you included them. And eat the lemons. They're like sour candy.

  • cd805 31 Oct, 2014

    Love this recipe! Have made it several times using only legs and thighs. I like to add extra olives and lemons. I generally have to cook it a bit longer than the recipe says.

  • Misstapher 18 Apr, 2014

    Yup, this was fantastic. Marinated 24 hours. Breasts were pretty thick and took closer to 35-40 mins to cook. The dark meat and potatoes were in for 1 hour. Everyone eating this was scrapping every crispy salty morsel off the pan. Besutiful and delish dish! I can't wait to eat this again.

  • ericcan 22 Feb, 2014

    I made this recipe last night and it was definitely a hit--but it is incomplete as published. The video mentions that you add the breasts back to the pan for the last 10 minutes or so. I wound up keeping the breasts in for 30 minutes in the initial cooking (they were still quite pink when I took them out at 20). And cooked the dark meat and potatoes for 30 minutes. And then re-added the breasts for 10 more minutes. Very tasty dish.

  • Beesis 14 Feb, 2014

    This Chicken dish looks amazing! Will be trying it out very for the chicken breasts, in the video, breasts were removed after cooking for 20 minutes, then put back on the roasting pan about 10 minutes before all the chicken is done.

  • jennbonn 14 Feb, 2014

    This recipe looks amazing... literally ;)

  • LaGrenouille 14 Feb, 2014

    What does one do with chicken breast ?

  • TweetyB321 14 Feb, 2014

    I'm confused a bit. So the breasts are done in 20 minutes and the rest of the chicken takes 60 to 70 minutes? Is that correct?

  • KT556 14 Feb, 2014

    Nice photo of an empty plate . . . YES, I've had days like this too . . .

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