This roast chicken with potatoes is the ultimate comfort meal, juicy, tender chicken with perfectly crispy potatoes infused with garlic and herbs. It’s a simple, wholesome dinner that feels fancy but takes minimal effort.
📋 Ingredients
- 1 whole chicken (about 3–4 lbs)
- 2 lbs baby potatoes, halved
- 4 garlic cloves, smashed
- 3 tbsp olive oil
- 2 tbsp melted butter
- 1 tsp rosemary
- 1 tsp thyme
- Salt and black pepper to taste
- 1 lemon, halved
- Fresh parsley for garnish
👩🍳 Instructions
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels, then rub it with olive oil, butter, salt, pepper, rosemary, and thyme.
- Place lemon halves inside the chicken cavity for flavor.
- Arrange the potatoes and garlic around the chicken in a roasting pan. Drizzle everything with a little more olive oil and toss to coat.
- Roast for 1 hour 10 minutes, or until the chicken reaches 165°F (74°C) and potatoes are golden brown.
- Let rest for 10 minutes before carving. Garnish with parsley and serve warm.
💡 Tips
- For ultra-crispy skin, start roasting at 425°F for the first 15 minutes, then reduce to 400°F.
- Toss potatoes halfway through roasting to ensure even browning.
- Add carrots or Brussels sprouts for more color and fall flavor.
❓ FAQ
Q: Can I use chicken pieces instead of a whole chicken?
Yes! Use thighs or drumsticks and roast for 35–40 minutes instead.
Q: How do I keep the chicken juicy?
Let it rest before carving so the juices redistribute evenly.
