Chef Amanda Lambert: Garlic Herb Roasted Chicken and Crispy Golden Potatoes for Seder dinner

Homemade Lemon and Herb Whole Chicken on a Cutting Board. (Chef Amanda Lambert, Meraki Cuisine in Calgary).

by Debbie Lambert

(AJNews) – Meraki Cuisine in Calgary is now accepting orders for delicious kosher-style Passover dinners but if you have time – nothing beats a home cooked roast chicken for a Seder dinner. Chef Amanda Lambert from Meraki Cuisine in Calgary provided this recipe – roasted chicken made with garlic, butter, sage, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavour accompanied by beautifully golden potatoes. (Prep. time is 20 minutes and cook time is 1 hour and 15 minutes).



1 whole chicken

1/4 cup unsalted butter

2 tablespoons olive oil

1/3 cup white wine

1 lemon (cut in half )

4 garlic cloves, minced

1 tbsp fresh rosemary chopped

1 tbsp fresh sage chopped

3 tablespoons fresh chopped parsley

1 tsp paprika

Salt and pepper to taste


Preheat oven to 425° F.  Lightly grease a roasting pan with 1 tbsp of olive oil.

Pat dry with paper towel to remove any excess moisture.

In a food processor combine the paprika, sage, rosemary, parsley, garlic, juice from half the lemon and the remaining olive oil. Blitz until the mixture is finely chopped.

Rub the herb mixture evenly all over the chicken, including the cavity.

Stuff the other half of the lemon and the cubes of butter inside the cavity.

Season chicken liberally on the outside and inside the cavity with salt and pepper.

Pour the wine into the roasting pan.

Place the chicken breast-side up into roasting pan. Roast for 1 hour basting every 20 minutes until juices run clear when chicken thigh is pierced with a skewer.

Baste again, then turn on broiler and allow 2-3 minutes, until golden.

Internal temperature should read 165°F

Remove from the oven. Serve with pan juices. Enjoy!



2 lbs Yukon gold potatoes

2 tbsp olive oil

2tbsp unsalted butter

Salt and pepper to taste

4 sprigs fresh thyme

2 sprigs fresh rosemary


Preheat the oven to 425 º F

Peel the potatoes, make sure they are uniform in size. About the size of a large egg.

Wash the potatoes in cold water, then add them to a large pot and cover with cold water. Parboil for 7 minutes or until a knife comes out easily when inserted, then drain in a strainer and leave dry.

In a large bowl add the oil, thyme, rosemary and gently toss to a baking sheet.

Roast in the hot oven for about 40 minutes. Add the butter halfway through cooking. Cook until crispy and golden brown.

Click here for more information about Chef Amanda Lambert.




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