No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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 (7)

  • 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.

  • 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.

  • 14 Feb, 2014

    This Chicken dish looks amazing! Will be trying it out very soon...as 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.

  • 14 Feb, 2014

    This recipe looks amazing... literally ;)

  • 14 Feb, 2014

    What does one do with chicken breast ?

  • 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?

  • 14 Feb, 2014

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