French Chicken with Roasted Potatoes | Full recipe in description

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Издатель Oct 7, 2026

Cooked to golden perfection with my @mychefiq iQ sense meat thermometers and Mini Oven.

Available in the link in my bio use NACHO30 for 30% off sitewide.

Full recipe ⬇️

Serves: 4-5

Prep time: 15 minutes
Cook time: ~45 minutes
Rest time: 15–25 minutes
Total time: ~1 hour 15 minutes

Ingredients
Chicken
1 whole chicken (4–5 lbs)
1/2 cup TALO Liquid Beef Tallow
OSMO Golden Gourmet Rub, to taste (or just Salt,Pepper, Garlic!)
2–3 sprigs fresh thyme, rosemary, or oregano
1 whole garlic bulb, halved horizontally
2 lemons, halved lengthwise

Crispy Potatoes
1 lb baby gold or Yukon gold potatoes
TALO Liquid Beef Tallow, as needed
Salt, to taste
Black pepper, to taste
Fresh herbs, finely chopped

Pan Sauce
Roasted garlic from the chicken
Roasted lemon juice
Pan juices from the chicken
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar

Directions
Preheat the oven
Preheat the Oven to 425°F (I used my new Chef iQ Mini Oven) - NACHO30 for discount :)

Prepare the chicken
Place the chicken onto a roasting pan. Pour the Beef Tallow over the chicken and rub it all over the skin. Generously coat the chicken with OSMO Golden Gourmet Rub. Place the fresh herbs inside the cavity.

Add the aromatics
Arrange the halved garlic bulb and lemon halves around the chicken on the roasting pan.

Roast the chicken
Roast for about 45 minutes, depending on the size of the chicken. Check the thickest part of the breast and remove the chicken from the oven when it reaches 150°F.

Rest the chicken
Let the chicken rest at room temperature for 15–25 minutes. Carryover heat will continue cooking the chicken until it reaches 165°F internally.

Parboil the potatoes
While the chicken is roasting, place the potatoes in a pot of salted water. Bring to a boil and parboil for about 15 minutes, or until they are beginning to soften but aren’t fully cooked. Drain well.

Season the potatoes
Transfer the potatoes to a large bowl and toss with

Beef Tallow, salt, black pepper, and freshly chopped herbs until evenly coated.

Crisp the potatoes
Spread the potatoes across the roasting rack in the mini oven, leaving space between them. Roast until golden brown and deeply crisp on the outside and tender inside.

Make the roasted garlic and lemon sauce
Squeeze the roasted garlic cloves and roasted lemon juice into the pan juices. Add the Dijon mustard and white wine vinegar and whisk until smooth. If needed, add a splash of warm water to loosen the sauce.

Serve
Carve the chicken into breasts, thighs, drumsticks, and wings. Serve with the crispy potatoes and spoon the warm roasted garlic and lemon sauce over the chicken.