Tuscan Roast Chicken With Potatoes

Treat yourself and your family to a stylish (and healthy!) weekend treat with this delicious Tuscan fried chicken dish paired with savory potatoes.
Preheat the oven to 425 ° C with a wire rack in the bottom third. Line the bottom of a 15 1/2-inch x 12-inch roasting pan with foil.Combine the first 4 ingredients (with the addition of pepper) in a small bowl and mash into a paste. Transfer 1 tablespoon of the garlic-rosemary mixture to another bowl and stir in 1 1/2 tablespoons of the oil. Place the potatoes in a baking dish with the butter mixture and mix well. Place on the pan in a layer that slightly overlaps each other.Add the paprika and remaining 1/2 tablespoon oil to the remaining garlic mixture. Put the chicken breast up, put the wings under it. Remove the skin from the upper part of the breast, as well as from the thigh and lower leg. Brush half of the garlic mixture under the skin, then rub the remaining mixture over the chicken. Place the lemon in the recess. Place the chicken breast on top of the potatoes.Bake until a meat thermometer inserted in the meaty part of the thigh reads 170 °, 1 hour to 1 hour and 10 minutes. Transfer to a cutting board and let stand for 10 minutes before cutting. Serve the chicken with the pan juice and potatoes.Taste highlights!Chicken Latin: Do not rub the rosemary and paprika and add 1 1/2 teaspoons each of dried oregano and ground cumin. Use orange slices instead of lemon; serve with fresh lime wedges.Asian style: Don't add olive oil, rosemary, paprika, or lemon. Instead, combine 2 tablespoons of finely chopped fresh ginger with garlic and 1 1/2 tablespoons of vegetable oil. Place an orange cut into quarters in the recess instead of a lemon. Mix 1/3 cup apricot jam with 2 tablespoons soy sauce and brush the chicken 20 minutes before the end of baking. Serve with brown rice instead of potatoes.