If you’re looking for a showstopping yet fuss-free dinner, the Roasted Chicken and Potatoes Recipe will soon become your go-to comfort meal. With juicy chicken, golden potatoes, aromatic herbs, and a zing of lemon, this one-pan wonder brims with the kind of heartwarming flavors that feel both nostalgic and irresistible. It’s the kind of recipe I make when I want to impress my family with minimal effort and fill my kitchen with the coziest aromas imaginable!
Ingredients You’ll Need
What makes this Roasted Chicken and Potatoes Recipe so magical is just how straightforward yet thoughtful each ingredient is. Every element not only adds its own distinct personality, but comes together in perfect harmony—think crispy skins, savory herb infusions, and vibrant color nestled in one pan.
- Whole chicken (about 4 pounds): Ensures juicy meat and elegant presentation—patting it dry helps with crispy skin!
- Baby potatoes (2 pounds, halved): Their creamy centers and crispy exteriors soak up the pan juices like a dream.
- Olive oil (3 tablespoons): Helps everything roast to golden perfection and intensifies flavor.
- Garlic (4 cloves, minced): Adds that savory, mouthwatering punch that pairs beautifully with both chicken and potatoes.
- Fresh rosemary (1 tablespoon, chopped) or dried (1 teaspoon): Brings a woodsy aroma and depth to the dish.
- Fresh thyme leaves (1 tablespoon) or dried (1 teaspoon): Introduces a lemony, herbal note that brightens every bite.
- Paprika (1 teaspoon): Lends gorgeous color and a gentle smoky background.
- Salt (1 teaspoon): Essential for highlighting all the flavors and helping with that perfect roast.
- Black pepper (½ teaspoon): Gives a subtle heat and earthiness.
- Lemon (1, halved): Stuffed inside the chicken for a burst of citrusy moisture.
- Onion (1, quartered): Another cavity stuffer that adds sweetness and aroma as the chicken roasts.
How to Make Roasted Chicken and Potatoes Recipe
Step 1: Preheat and Prep the Pan
Start by preheating your oven to 425°F (220°C). Grab your largest roasting pan—I promise you’ll want plenty of space for even browning. Place the whole chicken (already patted dry for ultimate crispiness) right in the center.
Step 2: Flavor the Chicken from the Inside Out
Take the halved lemon and onion quarters and tuck them inside the chicken’s cavity. This little trick infuses the meat with gentle citrus and sweet onion steam while roasting—making every bite extra moist and flavorful.
Step 3: Mix Up Your Herb Rub
In a small bowl, stir together olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and black pepper. You’re creating a golden, aromatic seasoning blend that’s loaded with bright and earthy notes.
Step 4: Season Generously
Now comes the fun: rub about half of that glorious herby mixture all over the outside of your chicken. Take a moment to slide a bit under the skin if you’re feeling fancy—trust me, it’s worth it! The remaining mixture is reserved for your potatoes.
Step 5: Add the Potatoes
In the same bowl (because why dirty another?), toss your halved baby potatoes with the leftover seasoning mix. Arrange them around the chicken in the pan so they’re nestled snugly but not overcrowded. They’ll soak up all the juices and roast up crispy-edged and soft in the middle.
Step 6: Into the Oven
Roast everything together for about 1 hour and 15 minutes, or until the chicken registers 165°F at its thickest part and those potatoes look temptingly golden. Halfway through, baste the chicken with some of its own pan juices for extra succulence and shine. If you crave extra-crispy skin, broil during the last 3 to 5 minutes—but keep an eye out!
Step 7: Rest and Serve
Once fully cooked, let the chicken rest for about 10 minutes before carving. This step is vital—it keeps the juices in place, ensuring every slice is as juicy as nature intended. Serve the beautiful carved chicken alongside the aromatically roasted potatoes and prepare for a table full of happy faces.
How to Serve Roasted Chicken and Potatoes Recipe
Garnishes
For that chef’s kiss look, sprinkle chopped fresh herbs like parsley or extra thyme over the platter just before serving. A quick zest of lemon or a squeeze of fresh juice will brighten up the flavors and make your Roasted Chicken and Potatoes Recipe truly pop.
Side Dishes
This dish is plenty satisfying on its own, but a crisp green salad or a side of buttered green beans can round out your meal beautifully. If you want to go all-out comfort, a loaf of crusty bread is perfect for mopping up those irresistible pan juices.
Creative Ways to Present
You can pile the potatoes under the carved chicken for a family-style feast, or serve individual plates with a spoonful of the delicious pan sauce. For a rustic vibe, serve everything straight from the roasting pan at the center of your table—everyone gets to take their favorite pieces!
Make Ahead and Storage
Storing Leftovers
Once everyone has had their fill, let leftovers cool to room temperature. Store carved chicken and potatoes in separate airtight containers in the fridge. The Roasted Chicken and Potatoes Recipe keeps well for up to 3 days and still tastes delicious reheated.
Freezing
The chicken freezes surprisingly well—carve it off the bone and wrap tightly before placing in a freezer-safe bag. Potatoes can freeze too, but their texture may soften a bit upon reheating. Freeze for up to 2 months for best flavor.
Reheating
To reheat, place chicken and potatoes in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). For an extra hit of freshness, add a squeeze of lemon once hot. If you’re in a hurry, the microwave also works—just add a splash of broth or water to keep things moist.
FAQs
Can I use boneless chicken pieces instead of a whole chicken?
Absolutely! Just reduce the roasting time, since boneless pieces will cook faster. Arrange them over the potatoes as directed so you still get that wonderful, mingled flavor.
Do I need to peel the potatoes?
Not at all. Keeping the skins on helps them crisp up and adds a lovely rustic texture. Just give them a good scrub before halving.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F in the thickest part of the thigh, avoiding the bone. Clear juices and golden skin are also great visual cues.
Can I add other vegetables to the pan?
Definitely! Carrots, Brussels sprouts, or parsnips work beautifully in the Roasted Chicken and Potatoes Recipe. Just toss them with the potatoes and seasoning for more color and flavor variety.
Is this recipe gluten-free?
Yes, the Roasted Chicken and Potatoes Recipe is naturally gluten-free—no swaps needed! Always double check your spices and broth labels if you’re sensitive.
Final Thoughts
I can’t recommend the Roasted Chicken and Potatoes Recipe enough for anyone craving an easy, crowd-pleasing meal that feels both homespun and a little bit special. There’s so much pleasure in sharing this hearty comfort dish with friends and family—so go ahead, make it your new weeknight (or Sunday!) tradition!
Print
Roasted Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Roasted Chicken and Potatoes recipe is a simple yet delicious one-pan meal that is perfect for a cozy dinner. The chicken is seasoned with aromatic herbs and roasted alongside golden, tender potatoes for a satisfying dish that the whole family will love.
Ingredients
For the Chicken:
- 1 whole chicken (about 4 pounds), patted dry
- 1 lemon, halved
- 1 onion, quartered
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Potatoes:
- 2 pounds baby potatoes, halved
- Remaining seasoning mix (olive oil, garlic, rosemary, thyme, paprika, salt, and pepper)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity with lemon halves and onion quarters.
- Season the chicken: In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub half the mixture all over the chicken.
- Prepare the potatoes: Toss the potatoes with the remaining seasoning mix.
- Roast: Arrange the potatoes around the chicken in the pan. Roast for about 1 hour and 15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Rest and serve: Baste the chicken halfway through cooking. Let the chicken rest for 10 minutes before carving. Serve with the roasted potatoes.
Notes
- You can add carrots or Brussels sprouts for more variety.
- For extra crispy skin, broil the chicken for the last 3–5 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 135 mg
